- Lorenzo Delmonico born (1881)
- 2 cups white rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca starch
- 1 ½ teaspoons xanthan gum
After many cupcake rocks and cakes that felt like bricks, I found a flour combination that makes fluffy and moist gluten-free cakes. This recipe is easily substituted in most recipes that call for all-purpose flour.
Combine all the ingredients and store in an airtight container in the refrigerator for up to 90 days.