one part rice flour,
one part tapioca flour,
one part corn starch.
Toss in a bit of xanthan gum and just a little bit of potato flour, and you've got about as perfect a replacement for wheat flour as I've found yet. (thanks to bette hagman, the gluten-free gourmet)
I see how it is, Griff mentions
wheat-free and everyone chimes in - but nary a whisper for my post . . .
K, well, I got to share, I feel better.
