"I make this recipe in two-quart batches and store them in airtight jars," writes Bernice Fenskie of Cranberry Township, Pennsylvania. "My son and I both have Celiac Disease and love that we can use this mix to still enjoy traditional dishes."
- 2 cups white rice flour
- 2/3 cup potato starch flour
- 1/3 cup tapioca flour
- In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups.
Originally published as Gluten-Free Flour Mix in Cooking for 2 Winter 2009, p12
Reviews for Gluten-Free Flour Mix
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review