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