My 12 yo daughter was diagnosed with Celiac in October of 2019 and we are big bakers so I am not going to lie- there were a few tears shed. I have tried all sorts of things - bakeries, recipes, all the flours, then mixing my own flours. I have an ATK cookbook, I looked at websites, we buy the Ciba products etc etc. But really all you wanna do when you are gluten free is replace the flour you already use in your own recipes and call it gluten free. This is that flour. I find that many gluten free recipes try too hard to be healthy or paleo or get you to mix their flour recipe which is just fussy. This flour is very fine but not powdery like cup4cup. It feels like regular flour. You simply substitute. If you want, you can use 3/4 cup for recipes that call for a cup or you can add more moist ingredients like milk or sour cream or yogurt. I made banana bread and choc chip cookies with this flour recently and you really would not know that they were gluten free. Also my son has a nut allergy and this flour is nut free as well (I believe- double check).
Brown rice flour, sweet rice flour, tapioca starch, cornstarch, potato starch, xanthan gum
