Not exact matches
I find
sweet rice flour adds stickiness, working as a binder that also tends to increase the chewy texture, almost leading toward gummy is used in large quantities, tapioca starch seems to work as a binder adding chewiness without the same gummy texture, leaving baked goods a
little more delicate and tender..
If you're gluten free you already have the two GF ingredients necessary to make these
sweet little fried doughnuts: just
rice flour and potato starch (or corn starch).
I used a bread machine, a
little bit more xanthan gum and had to mill my own
sweet rice flour... used a coffee bean grinder set on the finest espresso grind With your permission I'd like to pass this along to the Canadian Celiac Association.
A
little more starch should do it — or I would add some all - purpose or
sweet white
rice flour (for gluten free).