Light blend for pastry; distinct from gluten-free bread mixes. Typical uses: light pastry, biscuits, adapted sponge cake. Catalog type: binder. Pack: egg replacement.
Ingredients
- rice flour
- potato or corn starch
- tapioca starch
- xanthan gum
Instructions
- Carefully mix the powders.
- Use as all-purpose flour for light pastry (light biscuits, adapted sponge cake).
- Do not confuse with a bread mix (often too much psyllium/gums).
