A light, balanced blend of rice flour, cornstarch, and tapioca starch that mimics the structure and texture of wheat flour in batters, cakes, and puddings. This mix delivers crisp edges, soft centres, and dependable rise — perfect for Yorkshire puddings, pancakes, or any gluten-free bake where lift and tenderness matter. It’s neutral in flavour, easy to store, and performs consistently.
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Ingredients
• 60 g (½ cup) white rice flour
• 25 g (¼ cup) cornstarch/cornflour
• 15 g (2 tbsp) tapioca starch
To make 1 kilo – multiply all by 10
#backyardchef #glutenfree #glutenfreeflour
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