By Helen Chin Lui of The Healing Place in Medfield, MA
Yield: 3 cups
This mix can be used as a one-to-one substitution for wheat in most recipes
2 cups white rice flour
2/3 cup potato starch*
1/3 cup tapioca starch
**all the above items can be found at most supermarkets. I have these items cheaper at chinese market, “Super 88″ in Brighton and Boston carries these products. If you cannot find these products at your local market, Whole Foods definately carries them in their baking isle.
Mix ingredients together. Store in a cool, dry place until ready for baking.
* Important: potato starch is not the same as potato flour.
All gluten-free recipes require a binding agent to make up for the lack of gluten. For each cup of gluten-free flour (or flour mix) use an appropriate amount of xanthan or guar gum (found in local market, I have not seen these items in the chinese market):
1 teaspoon for cakes
2 teaspoons for breads or pizza
1 teaspoon or none for most cookies