Diary of a Foodie

Brown-Rice Flour Mix

Diary of a Foodie: Season One: Science of Deliciousness

Makes3 cups
January 2007
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  • 2 cups brown-rice flour (extra finely ground)
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
  • Put all ingredients into a sealable airtight container and shake until combined well.
Cooks' note: The brown-rice flour should be extra finely ground, or the cookies and cake will be gritty and heavy instead of tender. Order it from Authentic Foods. Avoid Arrowhead Mills and Bob's Red Mill brands; they're too coarse.
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