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Amy's Gluten-Free Mix

By Amy Shirley

Millet flour and rice flour are bolstered by tapioca starch, cornstarch, potato starch, and guar gum in this gluten-free all-purpose flour substitute.

Recipe information

  • Yield

    Makes 6 cups

Ingredients

2 cups millet flour
2 cups glutinous rice flour
1 cup tapioca starch
2/3 cup + 2 tablespoons cornstarch
6 tablespoons potato starch
6 teaspoons guar gum

Preparation

  1. Combine all ingredients and store in an airtight container for up to a year.

The author, holding a spatula, sitting on the hood of a tricked-out car.
From Gluten-Free in Lizard Lick © 2015 by Amy Shirley. Reprinted by permission of HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsMilletRice & GrainsGlutinous Rice FlourFlourTapioca FlourGluten FreeNut FreeVegetarianVeganDairy FreeQuickEasyMake AheadMeal PrepNo-CookCookbooksHarper Collins
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