Diary of a Foodie
Brown-Rice Flour Mix
Diary of a Foodie: Season One: Science of Deliciousness
Makes3 cups
January 2007
Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 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.
- Keywords
- diary of a foodie,
- baking,
- annalise roberts
More Diary of a Foodie
- Chiles en Nogada con Salsa de Chocolate (Stuffed Poblanos with Nut Sauce and Chocolate-Pomegranate Molasses Drizzle)
- Easy Seafood Paella
- Gazpacho
- Chile and Bell Pepper Frittata
- Pollo Alla Cacciatora con Peperoni (Hunter’s-Style Chicken with Peppers)
- Porcini and Honey Ice Cream
- View All Diary of a Foodie
Ratings
Comments
Post a Comment