RFCJ RECIPE ARCHIVE
Posted by : Blanche Nonken Wheat Flour Substitute
When baking for someone with a wheat allergy, the safest replacement is: 6 cups rice flour 2 cups potato starch 1 cup tapioca flour Mix together and use, 1 for 1, as a replacement for all purpose flour in cakes and breads. Adding 1 tsp of xanthan gum powder per cup of flour is a good idea to replace the gooeyness that the gluten in wheat provides. The different flours can be found at Korean markets, though if all they have is *sweet* rice flour then you can usually find the plain white rice flour at a health food store or an Indian food market. I've been going through this with my daughter Mariel. Look a book called "The Gluten-Free Gourmet" in your library. I don't recall the author, but I got some good bread recipes from it. --- Blanche Nonken - www.bigfoot.com/~momblanche
