Sunday, October 17, 2010

Robyn Russell's Gluten-Free Flour Blend

Robyn Russell the Author of Gluten Free and Easy has a great Flour blend.  This blend can be used in cakes, cookies and most baking recipes.

2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour

**Make sure that when you go to use this to bake, don't forget the xanthan gum!

Mix all the ingredients thoroughly and store in a canister so that you've always got some on hand.

Baking Tips from Robyn:

Xanthan gum or guar gum is added to baked goods to prevent crumbling and helps to keep them moist.  Both products can be purchased at health food stores.

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