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Editor's note: Use this gluten-free flour mixture to make Jeanne Sauvages' Spritz Cookies or Sufganiyot (Jelly Doughnuts).
Recipe information
Yield
Makes 4 1/2 cups / 660 g
Ingredients
1 1/4 cups/170 grams brown rice flour
1 1/4 cups/205 grams white rice flour
1 cup/165 grams sweet rice flour
1 cup/120 grams tapioca flour
scant 2 tsp xanthan gum
Preparation
In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour, and xanthan gum thoroughly. Transfer the mix to an airtight container. Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.
Reprinted with permission from Gluten-Free Baking for the Holidays by Jeanne Sauvage, © 2012 Chronicle Books
