I thought your readers might benefit from this recipe.
Using this mixture, I am able to use all my pre-gluten-free days recipes for bars, cookies, muffins, etc.
2 cups brown rice flour
2 cups white rice flour
1 1/2 cups sweet rice flour
1 1/3 cups tapioca starch or flour
2/3 cup cornstarch
1/2 cup rice bran or rice polish
2 teaspoons xanthan gum
Sift together 3 or 4 times and store in canister.
Use 1 cup of this mixture when recipe calls for 1 cup wheat flour. Works very well in cookies, bars, cakes - even rolled out sugar cookies.
I'd like to recommend this mixture. Made it into my usual banana cake recipe for a wedding cake recently and it disappeared off the serving dish in a flash.
Thanks, Jan of Dakota
Submitted to Recipe Goldmine by Jan in North Dakota.
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