Best for cookies, scones, biscuits, and muffins. Can be used in place of Gluten Free Bisquick if you are in a pinch!
|Gluten-Free Quick Breads & Cookies Flour Blend|| |
Author: Marla Hingley
Best for cookies, scones, biscuits, and muffins.
- 1¼ cups white rice flour
- 1 cup sorghum flour
- ¾ cup garbanzo bean flour
- ¾ cup cornstarch
- ¼ cup tapioca flour
- 2 Tbsp baking powder
- 2 tsp xanthan gum
- 1 ½ tsp salt
- Mix all ingredients well and store in the freezer in an air tight container.
FAQ: Can Guar Gum Be Substituted for Xanthan Gum?