This is my STAPLE. There is nothing more inviting than a great big jar kept filled to the brim with this basic mix. Cookies, breads, muffins and you name it. Bean-free and very versatile.
2 Parts – White Rice Flour
2/3 Parts – Potato Starch or Cornstarch ( Not Potato FLOUR which is the equivalent to instant mashed potatoes!)
1/3 Part – Tapioca Starch
Use this as 1 = 1 replacement ratio for regular flour in baking!
Xanthan or Guar Gum should be added based on the baked item. Breads get more … cookies get less! ie: Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour. Cake, muffin, and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per 1 cup of gluten-free flour used