BASIC GLUTEN-FREE FLOUR MIX
This gluten-free flour mix is used in Cybele Pascal's recipe for Classic Crumb Cake.This recipe reprinted with permission from"The Allergen-Free Baker's Handbook," by Cybele Pascal (Celestial Arts; 2009).
Provided by Martha Stewart
Yield Makes 6 cups
Number Of Ingredients 3
Steps:
- To measure brown-rice flour and tapioca flour, use a large spoon to scoop flour into a measuring cup, then level it off with the back of a knife. Do not use the measuring cup itself to scoop your flour when measuring; it will compact the flour and you will have too much for the recipe.
- Add both flours to a large resealable plastic bag, along with potato starch; reseal and shake until well combined.
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