Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
- 1/2 cup sorghum flour
- 1/2 cup white rice flour, preferably superfine
- 1/3 cup potato starch
- 3 tablespoons arrowroot or tapioca flour
- Xathan gum (see note below for amount)
- Combine all of the flours together, whisking really well. Store in an airtight container.
This recipe can be doubled.
*if using this flour mix in other recipes, you’ll want to also add a little xanthan gum too (about 1/2 teaspoon per cup of flour for muffins and cakes, and about 1/4 to 1/2 teaspoon per cup of flour for cookies). It may take a little experimenting.
Copyright © 2010 Julie Hasson