Description[]
Donna German (the bread machine newsletter) often cites recipes from the more allergy cooking with ease by Nicolette M. Dumke.
Ingredients[]
- 4 cups rice flour, finely ground
- 1½ cups potato starch flour
- ⅔ cup tapioca starch
Directions[]
- Mix and use in recipes for flour/gluten-free bread.
Notes[]
Adding a Tablespoon or two of powdered unflavoured gelatin and/or agar to the flour mix will add springiness and better texture to the bread. The texture can also be improved by the addition of ground unsweetened almonds or other nuts, sesame or poppy seeds and the like.
Note: Gelatin is a meat product and vegetarians should avoid it. Agar is vegetarian. [1]