Gluten Free Flour Mix

gluten free flour mix

Having a gluten free child has been a bit of an adventure. There is definitely a learning curve involved and a whole new world of ingredients that I never knew existed before! Each time our gluten free girl comes home to visit from college I take on the challenge of trying out new recipes and ways to make food that is hopefully just as delicious as what we are eating and doesn’t make her feel like she is being cheated. That’s not always easy. Especially since she is also dairy free and meat free!

Over the holiday break my friend Tracy who is also gluten free shared with me this recipe for a gluten free flour mix. She said you could use it to replace flour in any recipe and you wouldn’t know you are eating gluten free. I have to admit I was a bit skeptical because I had yet to find any gluten free flour that when used didn’t have a different taste or different texture.

Well, I am excited to say that Tracy was right. This flour mix is amazing. I used it to make my new Favorite Chocolate Chip Cookie (recipe next week) and aside from a very, very small texture issue that I am probably the only one that noticed since I am texture challenged the cookies were delicious. In fact, I had a hard time keeping the other family members away from the cookies so that Cali could get some. They kept asking, “are these really gluten free??”

 Gluten Free Baking Mix

I think, even my son who “only eats food with gluten in it” would like these cookies!!

So far I have only tried the flour mix in cookies but I can’t wait to give it a try in cakes, brownies and anything else I use flour in!  It is used to replace the flour in a recipe equally – 1 cup gluten free flour mix equals 1 cup flour.

This gluten free flour mix is a combination of four flours – coconut flour, rice flour, oat flour, tapioca flour as well as cornstarch and xantham gum.

gluten free flour mix

Most of these items can be found either in the bulk section or the baking section of your local grocery store.  Depending on where you live you may have to visit a health food store to find some of them.   I am lucky enough to live in Portland, Oregon where Bob’s Red Mill is headquartered.  They make many great gluten free products and specialty flours.

Just put all the ingredients together in a gallon size zippered plastic bag or or a airtight container and be sure and mix well..  It is then ready to use when you are ready to bake some gluten free goodness!

Gluten Free Flour Mix

I’d love to hear what recipes you try the flour mix in!

Gluten Free Flour Mix
Enjoy!
Leigh Anne

leighanneblog-3170

You can also visit me on Facebook, Pinterest, Twitter or Instagram.

Gluten Free Flour Mix

Ingredients

  • 1 C white rice flour
  • 1 C oat flour
  • 1 C coconut flour
  • 1 C tapioca flour/starch
  • 1/4 C cornstarch
  • 3 1/2 tsp. xantham gum

Instructions

  • Combine all ingredients together and make sure they are mixed well. Store in an airtight container and use as flour in any baking recipe.

Shared at:  Tidymom  * Whipperberry *Little Miss Information *Real Housewives  Weekend Potluck

Comments

  1. 1
    Valerie A. H. says:

    This mix looks like a life saver for so many people. No one in my family has a gluten free diet but I’m filing this away anyway. Thanks.
    This is off the subject of using the flour mixture but I noticed that Shawni at 71 Toes has a gluten free recipe for granola. Looks great! Here’s the link for anyone interested…
    http://www.71toes.com/2013/01/christys-home-made-granola-regular-or.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+71toesrss+%2871+toes+RSS%29

  2. 2
    Melinda says:

    We are also a gluten free and lactose free family. Our flour recipe is almost identical to this, but without the Xantham gum.

    RE: Xantham gum: Xanthan gum may be derived from a variety of sources such as corn, wheat, oats or soy. Wheat and some oat products are not GF. Watch for a label that clearly states that it is GF. As well, many people who are allergic to or sensitive to gluten are also sensitive to soy, due to bloating issues. Xanthan gum is an emulsifier. It helps ingredients blend more effectively and stay blended while waiting on a shelf. That being said, one can keep from needing that ingredient at all, by mixing small batches at a time with little left over.

    More and more GI doctors are asking people to avoid Xantham gum because it is so difficult to digest, thus causing the stomach acid levels to increase. Xantham Gum is made by fermenting grain sugar with a bacteria, Xanthomonas campestris. It’s the same bacteria that creates black spots on broccoli and cauliflower. Yum.

    • 2.1
      Lauren says:

      I am not gluten intolerant, but I have friends and family that are or have celiac disease.

      This question is for Melinda, Do you substitute the Xantham gum with anything? I really appreciate and tips on this. My friends and family look to me for all of their desserts, and would like to have a few recipies in my file.

      Thank you

    • 2.2
      Tracy says:

      I’ve heard guar gum works too. And, although I gave Leigh Anne the GF flour recipe, the credit really goes to my friend Elaine who I got it from :o)

    • 2.3
      Amy says:

      Where did you get your information on xanthan gum? I am wheat/yeast allergic and have been using xanthan gum in my baking. I am still researching information on the things I am allergic too, so any additional info you can provide would be very helpful. Thanks

  3. 3

    I’m stopping over from Or So She Says. Thanks for sharing this recipe! I work at a school where a lot of the children are on gluten free diets, and this will make it a lot easier to come up with sweet treats for them. ~Erin
    Erin @ Erin’s 2 Cents recently posted..The Budget Challenge

  4. 4

    Hi Leigh Anne! I have a gluten allergy so this definitely caught my eye! If you ever want to try out a new pre-made gluten free multi-purpose flour try Cooqi Gluten Free Flour! I love them, no grittiness or weird texture issues. You can find them @ http://www.cooqiglutenfree.com.

    I am following you on pinterest, and I’ll definitely come back for more gluten free recipes!
    Beth @ The First Year Blog

  5. 5
    Cheryl S. says:

    How timely Leigh Anne! Although I am not gluten free I did just try coconut flour this week for pancakes and they were good!

  6. 6
    Ashley W. says:

    Hi! So I just came across this post on pinterest, and it looks great. I’m a huge baker, so I’m always looking for good flour mixes. I’m just wondering, with the coconut flour in the mix do you notice a slight taste of coconut to your baked goods? Just curious. Thanks

    • 6.1
      Leigh Anne says:

      Ashley, I am not a huge fan of coconut and I didn’t notice a coconut flavor at all. I do when I use coconut milk but not with the coconut flour

      • 6.1.1
        Ashley W. says:

        Awesome thanks. I HATE coconut, so I’m always leery of trying anything with coconut flour. I’ll have to give this a try. Thanks! Oh, and I love all your boards on pinterest!! So cute.

  7. 7
    Ruthie says:

    Thanks so much for linking this recipe up at my Show & Tell party today! You’re awesome. xoxo~ Ruthie

  8. 8
    Meg says:

    Your recipie pooks yummy but are you aware that oats are not gluten free? it contains a different protien to wheat, bailey and rye, one that is not easy to detect. In Australia supplers cant advertise any product containing oats as gluten free although I have noticed this not to be the case in other countries. If your child has a mild allergy to gluten it may fine. If they are celiac, oats will cause problems. You may like to check out the following article http://www.coeliac.org.au/coeliac-disease/faq.html

    • 8.1
      Leigh Anne says:

      My friend whose daughter is severely celiac gave me this recipe and she is able to eat it fine. Bob’s Red Mill has gluten free oat flour here in the US and that is what I used.
      Thanks for the link to the article.
      http://www.bobsredmill.com/gluten-free-oat-flour.html

      • 8.1.1
        Abigail says:

        Thanks for the link to the gluten-free oat flour! I haven’t seen it in stores here (Orem), so I was just pondering how to turn my BRM GF oats into flour.
        We went gluten free last year after my 3 yr old (well 2 at the time) was discovered to likely have Celiac Disease. Cross contamination was a big problem, so we all went gluten free. I’ve avoided baking without a mix since then. And those mixes are expensive! Tomorrow is my birthday and I’m going to try a cake from scratch for the first time!

    • 8.2
      Cassandra says:

      Oats themselves, do not contain gluten. However, many oats are contaminated with gluten during processing. You can get oats and oat flour that are GF, just be sure to read the label to make sure that they are not processed in a factory which is also processing wheat or other items containing gluten.

    • 8.3
      Flora says:

      There is so much confusion about this in the USA because they are allowed to label oats gluten-free; claiming that oats are gluten-free, it’s just a “contamination” issue. But of course, as you know, other countries do not take the same stand on oats. I

      know many people with Celiac say they can eat them and many people (including my husband can’t).

      • 8.3.1
        Whitney says:

        My 2 year old has severe Celiac and we live in Germany. We are advised to not give oats and they cannot claim in products to be gluten free because you cannot be sure. One person with Celiac will react to them differently than another. I think that is the controversy with oats. I would rather be safe than sorry, but of course each person has to decide for themselves!

    • 8.4
      Jennifer says:

      There are oats that are gluten free. You just have to look for them. I get mine from a place called http://www.mom‘splaceglutenfree.com. They are guaranteed gluten free. I have a gluten intolerance and regular oats do cause me problems, but using the GF oats from Mom’s Place, I have not had any problems at all.

    • 8.5
      Ellie says:

      My 4 yr old grandaughter was just diagnosed with Celiac. If you are very severe no oats can be eaten. Yes, oats themselves are gluten-free but it’s the contamination in the fields that creates the problem because the farmers rotate the crops each year and some wheat/oats/barley could sneak in. The only true way would be to only grow oats (with no other grains next to it) for at least 3 yrs on the same field. Just like certified organic farming. For those of you who are just cutting out gluten on your own, a little contamination won’t hurt you. For Celiac people it can just be a matter of 2 days to make a difference in the villi. Thanks for all the info on here. I will certainly be checking it all out.

  9. 9
    Meg says:

    *looks

  10. 10
    Karmen says:

    Leigh Anne,
    Have you tried this flour mix with anything else? Like pie or bread? I really want to find a good pie crust GF for my step father.

  11. 11
    Amanda says:

    I’m not gluten free, but I’ll pin this to keep it on hand for friends who are.
    Amanda recently posted..Handmade Gift Exchange–What I Sent

  12. 12
    Anne says:

    I am new to GF and wonder if you can replace the white rice flour with brown rice flour. Anyone have any feed back?

  13. 13
    Heidi says:

    I’ve never seen a GF flour mix with coconut flour! I”ll have to try this for sure. I usually grind my own flours. I wonder how I would do coconut. I might just have to buy that one! :)

  14. 14
    Denise says:

    Thanks for the share. I would like to correct one statement. In the midwest, I have to drive a bit out of my way to find a grocery store that stocks the ingredients. I do so because my daughter has celiac, but it is one of my biggest gripes. I have to drive an hour…and that is one way. So we have a trip once a month to stock the necessary ingredients to get through the month.

  15. 15
    Sue says:

    I grind my own oat flour all the time. We use one of those coffee bean grinders and it works real well and real fast!

  16. 16
    sharin says:
  17. 17
    Becky I. says:

    I would like to see a blend that works this well without the oat flour. I am gluten intolerant and can not do any oats products. Not even the new “gluten free” oats.

    • 17.1
      Leigh Anne says:

      Becky, Maybe you could just leave it out and replace it with a little bit more of each of the other flours? Might be worth a try.

    • 17.2
      Lynda L says:

      Hi, Becky, I too, cannot have any oats. I was wondering did you try the bread by using just a little more of the other flours? How did it turn out? I’d be curious to see if this made a big difference or not. Thanks. You asked my question. :o)

    • 17.3
      erin says:

      I use authentic foods (gold bags) bette’s gourmet featherlight rice flour blend – no graininess- and their bette’s gourmet four flour(bean) blend. Half -half. Works awesome, tastes great. Rarely need xanthum gum. If making cake use half rice, quarter bean, quarter corn starch.

  18. 18
    Barbara says:

    Can you use this flour in the bread machine for a substitute
    for wheat flour? thanks

    • 18.1
      Leigh Anne says:

      I have never tried it in a bread machine so I’m not sure – probably worth a try though.

      • 18.1.1
        Rusty says:

        I’ve used various gluten free flour mixes to make bread in my machine.

        I generally use the small loaf white bread setting then when it finishes I straight away put it on to bake for another 15-20 minutes. Alternatively I make dough first on the dough setting, leave it to rise and when it has risen sufficiently I cook it on the ‘bake’ setting for about 40 minutes, sometimes topping up the time at the end as above. You can tell it is ready when the top has browned a little.

        Otherwise the bread isn’t cooked enough, I think it must be because the mixture is quite heavy..

        I wouldn’t just substitute gluten free flour in a normal bread recipe though. I use an egg to help give the bread some structure (the gluten normally gives it this) and more oil is needed or the bread can be crumbly. Also the mixture has to be quite wet.

        Trial and error, be brave, the worst that can happen is that it will be inedible!

  19. 19
    EAK says:

    This looks good, I usually do a mix of 1 cup rice or brown rice flour, 1 cup sorghum flour, and 1 cup tapioca starch, that is my basic baking blend and it has worked well for me so far. I also love to use just almond flour or almond meal, it also is fantastic in just about any baking recipe I have tried so far. I just made some chocolate chip cookies from the detoxinista that were amazing and made of almond flour, vanilla, chocolate chips, and coconut oil or butter.

  20. 20
    Angelique says:

    Is there a recipe without coconut flour? I am allergic, very allergic to coconut (and endless other things).

    Let me know.

    Thanks,

    Angelique

    • 20.1
      Cydne says:

      EAK shared a recipe above without coconut. Another recipe I know uses 1 cup brown rice, 1 cup pearled barley, and 1 cup spelt and grinds them all together. You do need to add about 3TB extra GF flour in your recipe.

  21. 21
    Julia says:

    Hi there! I’ve been meaning to make this all purpose flour for some time now. We’re making pizza tonight and I was wondering if you have ever tried using the gf all purpose flour to make pizza crust? Would I use the same portions of water, yeast, etc. for this gf flour as regular flour? Thanks for a great looking recipe!
    Julia recently posted..Gluten Free Pancakes with Caramelized Pears (+ GIVEAWAY!)

    • 21.1
      Leigh Anne says:

      I have not used it in pizza dough but I would love it if you would try it and let me know how it works! I would keep all the proportions the same to begin with and see how it works out – if it is too sticky I’d add some more of the flour mixture.
      Please let me know if you try it!

  22. 22
    Ann says:

    I use this bread machine recipe: http://www.lynnskitchenadventures.com/2010/01/gluten-free-bread-machine-bread.html, but substitute 3/4 c. Millet for 3/4 c. of the rice flour. I also add 2 Tbsp. chia seeds to give the bread a better texture. I put my bread machine on dark crust & whole wheat setting. This seems to cook the bread to a nice golden brown. I am going to try your flour recipe as a substitute for the flours in here. I’ve got my fingers crossed that it turns out yummy!

  23. 23
    Lisa says:

    Leigh Anne,
    Heading out this morning to get the coconut and oat flour. I will use arrowroot in substitution for the cornstarch since I am corn intollerant.
    Then I am going to make my sandwich bread, with this flour…I am excited.

  24. 24
    Sars says:

    Thank you so much for this recipe! I’m wheat intolerant as well and so far I have hated all the gf flours I’ve tried. But this is almost like wheat flour! I love the texture of it. So far I’ve made cookies and a cake with this mix but I’m baking bread next. :)

  25. 25
    Stacey says:

    Hi!

    I have now used this mix successfully as a one for one substitute in the following recipes and they all turned out great!

    Grapefruit cake
    Nestle Chocolate chip cookies
    Nestle Peanut butter cookies ( I have substituted almond butter in this as well)
    A basic pound cake

    Thank you so much for posting this!

  26. 26
    Melanie says:

    This is a great recipe as a treat. All these ingredients except the coconut flour are pretty darn hi GI so will spike blood sugar. Just a tip, using this mix is more for treats than for all purpose use in everything, particularly if weight watching or have blood sugar issues.

  27. 27
    Jennifer says:

    It looks like you have had a lot of comments about the oat flour. The latest research is showing that most people with celiac can eat certified GF oats but there are still some people that react to even those. So it just depends on the person. My husband has celiac and he tried oats last year and had a terrible reaction. The reaction was different than when he consumes gluten. He didn’t have G.I. issue but had severe joint pain for several days.

    • 27.1
      Leigh Anne says:

      thanks Jennifer – there certainly has been a lot of discussion about this. I guess the best advice is to do what you know is best for you and what your system can handle! Thanks for your input.

    • 27.2
      Caneel says:

      You’re right – even certified GF oats can affect some people with celiac negatively. I’ve read that at least 10% of celiacs aren’t able to handle the protein in oats. My husband has celiac and can handle certified GF oats just fine, but his father who is also celiac can’t. My daughters and I are gluten sensitive and can also eat them as long as they are certified GF.
      Caneel recently posted..Creamy Low-Dairy Nutella Popsicles – and Zoku

  28. 28

    You are a life saver! Gluten free flour is so expensive! At least with your mix I can make it more affordably if I grind the ingredients to make flour in my blender first.
    Lazy Budget Chef recently posted..Hamburger Pie Recipe

  29. 29
    Heather says:

    My M-I-L has celiac’s disease and I have found another recipe (long ago) that you can also use cup for cup in a regular recipe. I was wondering about some of the different flours that you are using in this one. Does the coconut flour lend much of it’s flavour to a recipe? How easy is it for you to find/purchase it? My M-I-L doesn’t eat oats either, as far as she knows they contain some gluten. I do, however, remember a dietician friend of mine saying that usually this is b/c oats are normally grown near wheat crop. Have you ever had anyone who was especially sensitive (I have found that gluten allergies like any other allergy have a variety of reactions/symptoms) to gluten having any adverse effects from recipes made from this flour?

    • 29.1
      Leigh Anne says:

      Heather, I am not a huge fan of coconut so was worried the coconut flavor would be strong but it isn’t at all. The friend who gave me the recipe has a daughter with Celiac Disease and is pretty severe and as long as she uses GF oats she is fine – and uses this mixture all the time. I have been able to find all the flours at my grocery store or Whole Foods.

  30. 30
    Brittany says:

    Do you have any suggestions for someone allergic to coconut? Can you replace it with another flour?

  31. 31
    ladykab says:

    Seriously…best.gf.flour.mix. EVER! I’ve tried a lot of different mixes, homemade and store bought and have always despised them all. Tonight I actually enjoyed cookie dough again:-) thank you so much for sharing, you’re a taste bud saver!

    • 31.1
      Leigh Anne says:

      I am so glad you liked it! I totally understand that finding something that tastes as good as you would like it to can be difficult when you are living a gluten free life. I was thrilled when I discovered this mix because it really did make cookies, etc. that tasted “like the real thing!”

  32. 32
    Anna says:

    Ive tried it.. I was about to bake delicious bread and muffins.. I just decided to do everything as usualy, but replace wheat flour with this mix….and IT DID NOT WORK!(((((( i dont know why…
    but thanks for sharing information

  33. 33
    Bet says:

    Thank you for sharing this great flour mix! I just mixed up a batch and tried it out on “2 ingredient pizza crust” – 1C flour mix & 3/4C greek yogurt, well, plus some salt. ;) It turned out great! The best wheat free pizza crust I have made! Can’t wait to try this out in some scones next!

  34. 34
    Amanda says:

    I love this flour for cookies and such but I haven’t found it to be great with bread-type foods. I tried making bread and it was terrible, ended up throwing it all out. I made pancakes with it and didn’t realize I couldn’t substitute cup for cup, they tasted fine but looked and cooked funny. I tried banana bread this week using a GF recipe and, it didn’t rise and become fluffy at all. Again, it tasted fine, it was just pretty flat. I’m going to try a GF pancake recipe this morning using the flour and see how they turn out. No one in my family NEEDS to be gluten free but we’ve been trying it because my 2-yr old son has had various health problems for the past year and I thought this might be a cause. Going to keep trying the flour. May have to keep it just for sweet treats, though.
    Amanda recently posted..Expecting Grace–Book Launch and Review!

  35. 35
    MelissaJane says:

    Just made brownies with this flour, using my regular brownie recipe (which is not the most common recipe – uses cocoa and a lot of butter rather than chocolate) and they are excellent. Slightly nuttier flavor than when made with wheat flour, but no off flavors or textures at all.

  36. 36
    Ellaney says:

    Was really looking forward to making these bisquits as they looked good. Is there any way to not use coconut and oat flours. I have a problem with both. Thank you.

  37. 37
    Nikki says:

    I just wanted to say thank you so much for posting this recipe. I have tried several other gluten free flour mixes and they tasted very gross to me. I stumbled across this one by accidental and thought I would give it a try. I can honestly say this is the best one I have tried so far, even better the the store bought mixes . I have made the crust to a chocolate dessert, chocolate chips cookies, and an oatmeal cake all using this mix. It taste as close to flour as you can get. My family can’t even tell the difference when I have used this mix. So once again thank you for posting this so I could enjoy a few treats that tasted like they were supposed to.

  38. 38
    Jaime says:

    What a great flour mix! Just one question – how long would this hold up in the fridge? I don’t use flour daily but I’d like to keep it handy for when I do. Thanks and great blog!

  39. 39
    Camila says:

    Hello, Im from Argentina and I translate in the dictionary what means oat and it is “avena” that is a cereal that celiac cant eat, is there any translation? thanks in advance

  40. 40
    Lyn says:

    Hi LeighAnn, I have used this recipe for cookies and cakes as well as Pizza dough and all have worked out great so far. but now i am wondering if I might have a problem with corn and wondered what to use in place of cornstarch?

  41. 41
    Courtney says:

    i was wondering how much like lour this tastes? i don’t mind a little different flavor for baked goods because there are so many varieties of bread. the thing i am having trouble with is gravy. my husband loves biscuits and gravy. i have got good biscuits but the gravy always tastes horrible.

  42. 42
    Meg says:

    Ok, so I just tried this recipe in peanut butter cookies. The cookies are just as tasty but I’ve noted two things.

    1) the texture is a bit grainy. It’s like a slightly sandy texture. Now, I’m curious to try the flour in Sand Buckles because you actually want that texture in those shortbread cookies. But it’s kinda ruining my peanut butter cookies.

    2) I did notice a slight coconut flavor but I really don’t like coconut at all. It’s not strong but it’s still there and doesn’t mesh well with the peanut butter taste.

    I think next time I might put potato flour in the mix instead of coconut flour to see if it cuts the coconut taste out and to see if it also cuts down on the sandy texture of the cookies.

    This is a very handy starting point for someone just getting into GF cooking and baking though. I am glad I stumbled upon this recipe and read some of the comments. I wanted to chime in on the coconut flavor because others expressed concern about that and not liking coconuts.

    As I used to say as a kid, I don’t like any kind of nut not even coconut!

  43. 43
    fiona says:

    oats (GF or not) contain a similar protein to gluten called avenin. some people react to this, and some don’t. i am gluten intolerant, and uncertain about my reaction to oats, so avoid them because it really is easier!

    i have not baked with sorghum, but have bought products containing it and been pleased with the result. i will keep this mix in mind next time i bake! thanks for sharing.

  44. 44
    mia says:

    Hi,
    I’m new to this whole gf thing and have had a really hard time adjusting to baking because I’m also allergic to nuts. As a general rule, what would you recommend instead of almond/coconut flour?
    Thanks so much

    • 44.1
      Leigh Anne says:

      Not really sure as I have only used this flour mix as listed here. You could just try adding in some other flours you can eat. There is a bit of a learning curve to this GF thing so just be patient with yourself. You will figure it out!

  45. 45
    Terri says:

    Thanks for sharing this flour blend. As a large family (of seven) all gluten free. Because of celiac. I’ve been looking for a blend to make. The pre made blends are costly. Will try this blend for muffins for our muffin mondays. :) Again thanks for a great sounding different blend.

  46. 46
    Janet says:

    I’m just wondering if you think I could substitute more tapioca starch in place of the corn starch, as I am so sensitive to corn.
    Janet recently posted..Circle of Kindness

  47. 47
    Mar says:

    Thanks for the gluten free posts, my young daughter is gluten free and it has been a chore finding things she will eat. :)

  48. 48
    Lisa says:

    Hi Leigh Anne,
    I had a question for you. You said your daughter has a wheat intolerance and not a gluten intolerance and that you got her tested at a naturopath. I have has issues for years that I believe are being caused by a gluten intolerance or maybe even a dairy intolerance. I am day 6 into a gluten free trial to find out if it helps me and my sympotoms. I was tested for celiac and that was negative. What type of testing does a naturopath do to find out intolerances? I am thinking it is time to get tested, if they can to tell me what I should or shouldn’t eat. Thanks!

    • 48.1
      Leigh Anne says:

      Lisa, Two of my children have gone to a naturopath for food sensitivity testing and had great success. I have also referred several friends who have had it done and it has helped immensely. I do not know what the testing is called, sorry! We spent 1,000 of dollars with traditional medicine and various tests, upper GI’s etc. and nothing helped until the food sensitivity testing with the naturopath. Our naturopath is Dr. Andrew Kim in Portland, Oregon.

      • 48.1.1
        Lisa says:

        Thank you. I am going to have to look into it more. My mom lives in Newport and if I were going to visit her I would make an appointment with your guy. But unfortunately we are living in Germany (military). I will try to see if I can find one over here and if not when we get back to the states, it will be the first thing we do. Love the blog and I am glad I found it!

  49. 49
    tara says:

    Maybe I missed this above, but is there a replacement for rice flour? I would love to use this mix but can’t have rice of wheat.
    Thanks!

  50. 50
    Katherine says:

    Me, I’m allergic to latex also and they say i should avoid tapioca cuz it is related to the rubber plant. I’ve never had a reaction (I think) but I guess I should not chance it. So I’m thinking I should get some potato flour instead.

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