INGREDIENTS
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1 1/2 cups white rice flour (or brown rice flour or a mixture of both)
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1 1/2 cups potato starch (or cornstarch, if potato intolerant)
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3 Tablespoons sugar (or evaporated cane juice for refined-sugar-free)
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1 Tablespoon + 2 teaspoons gluten free baking powder (Rumford, Featherweight is corn-free) 1 1/2 teaspoons xanthan gum (or guar gum, for corn-free)
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2 teaspoons fine sea salt