Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | For 1 TBSP Wheat Flour |
½ tablespoon | Cornstarch |
½ tablespoon | Potato flour |
½ tablespoon | White rice flour |
½ tablespoon | Arrowroot starch |
2 teaspoons | Quick cooking tapioca |
2 teaspoons | Tapioca starch |
\N \N | For 1 CUP Wheat Flour |
⅞ cup | Rice flour, white or brown |
⅔ cup | Rice flour white or brown & |
\N \N | 1/3 cup potato starch flour |
1 cup | Cornflour (maize) |
Source: A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1 Canadian Celiac Association