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Ingredients
- 4 cups Brown Rice Flour Blend
- 1 table spoon xantham gum
- 1 tablespoon gluten-free egg replacer
- 2 teaspoon salt
- 1/2 cup powdered milk or nondairy milk powder substitute
- 1 package (2 1/4 teaspoons) active dry yeast
- 3 large eggs
- 1/4 cup butter, margarine or Spectrum organic shortening
- 2 teasspoons cider vinegar
- 1/3 cup honey or agave nectar
- 2 cups warm water (110 to 115 degrees)
- Brown Rice Flour Blend:
- Makes 4 cups
- 1 1/3 cups brown rice flour, preferably super-fine grind
- 1 1/3 cups tapioca fllour/starch
- 1 1/3 cups cornstarch
- 1 tablespoon potato flour (not potato starch)
- Blend ingredients together. Store in an airtight container in the refrigerator. Allow flour blend to warm to room temperature before using
View Full Recipe at Gluten Free Edmonton
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