Ingredients:
2 cups brown rice flour
2 cups white rice flour*
1 1/3 cup potato starch*
2/3 cup tapioca flour*
Blend flours well with whisk, then use. Refrigerate any unused portion in a tightly sealed container. Will remain fresh for up to 4 months.
*(available in Asian markets)
(From "The Gluten-Free Italian Cookbook"; available at www.thedr.com/store).
2 cups brown rice flour2 cups white rice flour*1 1/3 cup potato starch* 2/3 cup tapioca flour* Blend flours well with whisk, then use. Refrigerate any unused portion in a tightly sealed container. Will remain fresh for up to 4 months.*(available in Asian markets)(From "The Gluten-Free Italian Cookbook"; available at www.thedr.com/store).Reach the reporter at:
Lamorinda Weekly, Moraga CA