If you want to take a break from or reduce your intake of wheat, this wheat-free flour recipe has been our substitute for years. We try to have a few wheat-free days a week and sometimes will not have wheat for a few months during allergy season, just to give our systems a break.
|Rice flour||6 Cups|
|Tapioca flour||1 Cup|
|Potato Starch||2 Cups|
Sift together in a bowl. Store in a freezer bag until needed. Works great as a substitute for flour in cornbread, muffins or pancakes.