Brown Rice Flour (extra finely ground) 2 cups 6 cups
Potato Starch (not potato flour) 2/3 cup 2 cups
Tapioca Flour 1/3 cup 1 cup
It is very important that you use an extra finely ground brown rice flour, (and not just and grind) or your baked goods will be gritty, heavy and/or crumbly. (Authentic Foods sells one as do Asian grocery stores.) If you want or need to use rice flour, try to find one with the finest grind you can. You’ll have to buy several different brands, open the packages and feel the flour. Use the smallest for cakes, muffins, cookies and pie crusts. Use the larger grind for pizza.
The potato starch (not potato flour) and tapioca flour (also called tapioca starch) can be found in local natural food stores, some grocery stores and online. The brands seem fairly interchangeable and are consistent in quality.
*If a recipe calls for sweet rice flour... It is available in local natural food stores, some grocery stores and online.
created by: Annalise Roberts
Gluten-Free Baking Classics 2008