Gluten-Free Flour Mix Recipe
Daily Value: 3%
Fat-Free, Low-Fat-Abs, Sugar-Conscious, Kidney-Friendly, Vegan, Vegetarian, Gluten-Free, Wheat-Free
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Exclusive from The Daily Meal
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.
- 2 cups white rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca starch
- 1 ½ teaspoons xanthan gum
Combine all the ingredients and store in an airtight container in the refrigerator for up to 90 days.
Makes 3 cups
Adapted from "Sweet Vegan" by Emily Mainquist (Kyle Books, 2011).Servings: 27
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