Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).
Pick one ingredient from each line, according to what your diet allows and what you have on hand. Ideally, use 5 different flours for the best blend.Yields 4 cups
- 1 cup cornstarch, tapioca starch or arrowroot powder
- 1 cup potato starch, tapioca starch or arrowroot powder
- 1 cup very fine white rice flour, sorghum flour or buckwheat flour
- ½ cup corn flour, millet flour, sorghum flour or brown rice flour
- ½ cup tapioca starch, cornstarch or arrowroot powder
- 4 teaspoons xanthan gum or guar gum
1Whisk ingredients together in a large bowl until well combined.
2Refrigerate in a large zip-top bag or a sealed container until used.