Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Rice flour; finely ground |
| 1½ cup | Potato starch flour |
| ⅔ cup | Tapioca starch |
Donna German (The Bread Machine Newsletter) often cites recipes from the More Allergy Cooking with Ease by Nicolette M. Dumke.
MIX and use in recipes for flour/gluton free bread POSTED on Prodigy on 12/11/93 and formatted by Elaine Radis; BGMB90B on Prodigy* and E.RADIS on GEnie.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini