sugar 1 egg 2/3 c. amaranth (or quinoa) flour 1/3
c. buckwheat flour 1/3 c. rice flour 1/3 c. potato starch 1 tsp.
For the flour, I used 1/2
c. buckwheat flour, 3/4 c. brown rice flour, 1/4 c. white rice flour, 1/4 c. tapioca starch and 1/4 c. potato starch.
I'm thinking that if you did: 1/2 c. brown rice flour 1/2
c. buckwheat flour 1 c. oats (certified gluten free) or quinoa flakes 3/4 c. millet etc..
Not exact matches
I added 1/4 c quinoa
flour and cut the arrow root powder to 1/2
c. Plus, I used 1/8 c flax meal and 1/8 c Qui cereal mix (
buckwheat, chia and hemp), just for fun.
1/4
c. organic blue corn meal 1/8
c. organic
buckwheat flour 1/4 t. aluminum - free baking powder 2 sulfur - free sundried tomatoes 1 T. extra virgin olive oil 2 T. water 1 T. organic apple cider vinegar 1 egg
1 c
buckwheat flour * 1 1/2
c. golden flax seeds *, ground fresh 4 c water 1 1/2
c. all purpose, gluten free
flour * 1
c. light carob powder * 1 1/2
c. Xylitol * 1/2 t. sea salt * 1 1/2 t. baking soda * 1 1/2 t. aluminum free baking powder * 1 1/2 t. guar gum * 2 t. Spicery Shoppe Alcohol free Vanilla * 5 T. vegetable oil 1 T. cider vinegar 2 eggs