It is usually made from corn starch, but any type of starch including wheat,
rice or potato starch can be used as raw material.
Generally the starches used in infant formulas are made from corn,
rice or potato starch, with corn being the preferred ingredient.
I've read that corn,
rice or potato starch can be a replacement for arrowroot flour, however I'm not sure if it will change the taste and texture of this bread..
Maltodextrin is a sweetener derived from cornstarch, but might also contain
rice or potato starch, according to the U.S. Food and Drug Administration.
Not exact matches
Pastry 3/4 cup / 100 g oat flour (
or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g
rice flour 1/2 cup / 50 g almond flour 2 tbsp
potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter
or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown
rice flour (
or chickpea flour) 1⁄4 cup [35g] chickpea flour (
or more
rice flour) 1 tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (
or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca
starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
1 cup white
rice flour 3/4 cup brown
rice flour 1/2 cup tapioca
starch 1/2 cup
potato starch 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder
or dry
potato flakes, optional 1 tablespoon xanthan gum
or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water
or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt
or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese
or dairy - free Swiss cheese, optional
* 1/3 cup superfine
rice flour, plus extra for dusting baking pan * 1/3 cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder
or Vitamix) * 1/4 cup sorghum flour * 1/4 cup
potato starch * 1/4 cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into small pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows
In a large bowl
or plastic bag, combine brown
rice flour, amaranth flour, almond flour, quinoa flour,
potato starch, tapioca
starch, xanthan gum, yeast and salt.
Butterscotch Cake Batter 1/2 cup (90 g) teff flour 1/2 cup (90 g)
potato starch 1/2 cup (70 g) sweet
rice (sometimes called glutinous
rice) flour 1/4 cup (30 g) white
rice flour 1/4 cup (30 g) tapioca
starch 2 tablespoons (20 g) ground white chia seeds
or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g
or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk
30 % BRF = 30 % (
or 0.30) x 140 grams = 42 grams superfine Brown
Rice Flour 30 % WRF = 30 % (
or 0.30) x 140 grams = 42 grams superfine White
Rice Flour 15 % TS / F = 15 % (
or 0.15) x 140 grams = 21 grams Tapioca
Starch / Flour 15 % PS = 15 % (
or 0.15) x 140 grams = 21 grams
Potato Starch 5 % PF = 5 % (
or 0.05) x 140 grams = 7 grams
Potato Flour 3 % XG = 3 % (
or 0.03) x 140 grams = 4 grams Xanthan Gum 2 % PPP = 2 % (
or 0.02) x 140 grams = 3 grams Pure Powdered Pectin
1/2 cup warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2 cups brown
rice flour 1/2 cup
potato starch (not
potato flour) 1/2 cup tapioca
starch / flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil
or melted butter 3 large eggs 1/2 cup warm milk
or milk of choice
Ingredients: Water, brown
rice flour *,
potato starch *, corn flour *, canola * and /
or soybean * oil, tapioca
starch *, cane sugar *,
potato flour *, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), soy lecithin *, pear juice concentrate *, natural flavor, sea salt.
1 cup
potato starch 3/4 cup millet flour 3/4 cup tapioca flour 1/2 cup coconut flour 1/2 cup brown
rice flour (
or sorghum flour) 3 tablespoons ground, golden flaxseed 1 teaspoon xanthan gum
Place
rice flour,
potato starch, tapioca
starch / flour, 1/2 cup sugar, xanthan gum and salt in the bowl of a food processor
or heavy - duty stand mixer with paddle attachment.
Leftover (i.e cooked & cooled)
rice and
potatoes, reheated by any dry heat method (pan fried
or oven) contains resistant
starch in the RS3 retrograde form.
1 cup cornstarch, tapioca
starch or arrowroot powder 1 cup
potato starch, tapioca
starch or arrowroot powder 1 cup very fine white
rice flour, sorghum flour
or buckwheat flour 1/2 cup corn flour, millet flour, sorghum flour
or brown
rice flour 1/2 cup tapioca
starch, cornstarch
or arrowroot powder 4 teaspoons xanthan gum
or guar gum
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).
1 1/2 cups water, room temperature
or warmed to 110 °F 3 large eggs, lightly beaten 3 tablespoons safflower oil
or other vegetable oil 3 tablespoons molasses 1 tablespoon cider vinegar 1 cup
rice flour 1 cup
potato starch (not flour) 1/2 cup sorghum flour 1/2 cup teff flour 1/2 cup tapioca
starch / flour 1/2 cup low - fat powdered milk, whey
or dairy - free milk powder 1/4 cup gluten - free cornmeal 2 tablespoons unsweetened cocoa 1 tablespoon xanthan gum 2 teaspoons instant coffee powder 1 1/2 teaspoons salt 1 tablespoon active dry yeast
5.0 from 1 reviews Gluten Free Onion Rings Recipe Print Author: Recreating Happiness Ingredients 1 large onion sliced with rings pulled apart 1 cup white
rice flour 1/4 cup
potato starch 1/2 tsp xanthan gum 1 tsp baking powder 1 tsp salt 1 egg 1 1/2 cups milk Instructions Heat oil to 365 degrees (
or...
30 % BRF = 30 % (
or 0.30) x 140 grams = 42 grams Superfine Brown
Rice Flour 30 % WRF = 30 % (
or 0.30) x 140 grams = 42 grams Superfine White
Rice Flour 15 % TS / F = 15 % (
or 0.15) x 140 grams = 21 grams good quality Tapioca
Starch / Flour 15 % PS = 15 % (
or 0.15) x 140 grams = 21 grams
Potato Starch 5 % PF = 5 % (
or 0.05) x 140 grams = 7 grams
Potato Flour 3 % XG = 3 % (
or 0.03) x 140 grams = 4 grams Xanthan Gum 2 % PPP = 2 % (
or 0.02) x 140 grams = 3 grams Pure Powdered Pectin
2 1/4 cups brown
rice flour 1/4 cup
potato starch (not
potato flour) 2/3 cup tapioca
starch / flour 3/4 cup sweet
rice flour 1/3 cup cornstarch
or sweet
rice flour
or potato starch
1/2 cup butter
or dairy - free alternative, * room temperature 3/4 cup brown sugar, packed 1/4 cup granulated sugar 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 3/4 cup white
rice flour 1/4 cup + 2 tablespoons tapioca
starch / flour 1/4 cup + 2 tablespoons
potato starch (not
potato flour) 2 tablespoons cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup semi sweet chocolate chips
In another bowl whisk together
rice flour, sorghum flour, corn
starch,
potato starch or tapioca flour, baking powder, xanthan gum, and salt.
(It's easiest to cut when cooled, using a knife buttered and dusted with sweet
rice flour
or potato starch).
Water, Pea Protein Isolate, Refined Coconut Oil, Sunflower Oil, Contains 2 %
or less of:
Rice Protein, Faba Bean Protein, Natural Flavor,
Potato Starch, Salt, Fruit Juice (For Color), Vegetable Juice (For Color), Apple Fiber, Methylcellulose, Citrus Extract (To Protect Quality), Calcium Alginate Casing.
I halved the recipe, added a splash of vanilla, and measured out the flour beginning with your
rice flour blend (I had a 1/2 C
or so left over): 1/2 C white
rice flour 1/2 C brown
rice flour 1/2 C tapioca
starch 1/2 C
potato starch (not flour)
Sauce: 4 Tbsp
rice vinegar (I used brown
rice vinegar) 4 Tbsp coconut sugar (
or other natural sugar) 2 Tbsp water 1.5 Tbsp fish sauce 1 Tbsp sake
or sherry 1 large garlic clove, grated 1 tsp crushed chili pepper 1 tsp
potato starch
2 cups brown
rice flour 1/3 cup tapioca Flour 1/2 cup
starch (
potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter
or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane juice
Make a gluten free bread flour blend by combining: 2 parts
rice or sorghum flour, 2 parts tapioca flour, 1 part
potato starch, and 1 part almond meal.
* 4 large egg whites, preferably at room temperature * 1-1/2 cups finely shredded unsweetened dried coconut (avoid the large unsweetened coconut ribbons) * 2/3 cup sugar * 1/4 cup plus 1 Tablespoon superfine
rice flour * 3 Tablespoons
potato starch * 1/2 teaspoon vanilla extract * 1/4 teaspoon salt * 8 Tablespoons (1 stick
or 1/4 cup) butter, melted * powdered / confectioner's sugar (optional)
Cookies 3 2/3 cups oats 2 1/4 cups white
rice flour 2 teaspoons baking soda 1 teaspoons baking powder 1/2 cup olive oil
or vegetable shortening 1 cup peanut butter (smooth
or chunky) 1 cup brown sugar 1 cup sugar 2 teaspoons
starch (corn,
potato or arrowroot) 2 teaspoons tapioca flour 1/2 teaspoon cream of tartar 6 tablespoons water 2 teaspoons vanilla extract 3/4 cup water 3 teaspoons xanthan gum
5 tablespoons (45 g) basic gum - free gluten free flour blend (30 g superfine white
rice flour + 10 g
potato starch + 5 g tapioca
starch / flour)(
or replace with an equal amount of superfine sweet white
rice flour)
Never:» Gluten - free» foods made with
rice flour, cornstarch, tapioca
starch,
or potato starch Fried foods Fast foods Hydrogenated «trans» fats Cured meats — hot dogs, sausages, bacon, bologna, pepperoni «fixed» with sodium nitrite High - fructose corn syrup containing foods; honey; agave syrup; sucrose Processed
rice,
rice flour
or potato products -
rice crackers,
rice cereals, pretzels, white breads, breakfast cereals,
potato chips Fat - free
or low - fat salad dressings
Weigh
or lightly spoon brown
rice flour,
potato starch, and tapioca flour into dry measuring cups; level with a knife.
1 1/4 cups bean flour, chickpea flour
or soy flour 1 cup arrowroot
starch, cornstarch
or potato starch 1 cup tapioca
starch / flour 1 cup white
or brown
rice flour
Topping: * 1 cup gluten - free oats * 3/4 cup superfine
rice flour * 1/2 cup
potato starch * 1/4 cup tapioca
starch * 1 cup brown sugar * 1 teaspoon xanthan gum * 1/2 teaspoon salt * 10 Tablespoons butter, at room temperature * vanilla ice cream
or whipped cream, for serving (optional)
You will have success with mixing in 3 of these flours: 1 cup millet
or sweet
rice flour 3/4 cup buckwheat, and a 1/4 starchy flour typically like a tapioca
or potato starch
For breakfast (oatmeal jars, farina, veggie omelette); 3 roasted / grilled / broiled / baked fish
or chicken; 3
starches (
rice / quinoa / sweet
potatoes); 3 veggies (baby spinach, tuscan kale, 3 other veggies); snack (green fruit smoothie, fruit, granola); extra protein (crockpot beans, lentils, whey protein).
You can use your standard gluten - free flour blend to make the gravy
or any individual gluten - free flour such as
rice, amaranth, cornstarch,
potato starch, arrowroot, etc..
Gluten - free crust (tapioca
starch, cane sugar, coconut oil, brown
rice flour, white whole grain sorghum flour, filtered water,
potato starch, non-GMO expeller pressed: canola and /
or safflower oil, blackstrap molasses, vanilla extract, milled flax seed, psyllium, baking powder, sea salt, sunflower lecithin, xanthan gum)
Gluten - Free Crust (water, tapioca
starch, brown
rice flour, white whole grain sorghum flour,
potato starch, olive oil, cane sugar, milled flax seed, yeast, psyllium, sea salt, xanthan gum), Tomato Basil Sauce (water, tomatoes, olive oil, onion, salt, xanthan gum, garlic, basil, spices), Daiya Mild Mozzarella Style Shreds (filtered water, tapioca
starch, non-GMO expeller pressed: canola and /
or safflower oil, coconut oil, pea protein isolate, vegan natural flavors, salt, inactive yeast, xanthan gum, lactic acid (vegan), titanium dioxide (naturally occurring mineral), yeast extract), Beyond Meat Italian Sausage - style Crumbles (water, pea protein isolate, non-GMO expeller - pressed canola oil, vegan natural flavors, garlic, spices, paprika, potassium bicarbonate, caramel color, calcium sulfate, yeast extract, salt), Daiya Meatless Pepperoni - style Slices (tapioca
starch, filtered water, coconut oil, spices, non-GMO expeller pressed: canola and /
or safflower oil,
rice starch, pea protein isolate, sea salt, textured pea protein, bamboo fiber, crimini mushrooms, vegan natural flavors, yeast extract, konjac gum,
potato protein isolate, lactic acid (vegan), garlic, xanthan gum, vegan enzyme, paprika oleoresin (color)-RRB-, Red Onion.
Cheezecake filling (Filtered water, creamed coconut, cane sugar, coconut oil, tapioca
starch, non-GMO expeller pressed: canola and /
or safflower oil,
potato starch, pea protein, key lime juice concentrate, vegan natural flavours, sea salt, vegetable glycerin, sodium alginate, xanthan gum, lactic acid (vegan), tricalcium phosphate, cultured sugar, agave syrup, vegan enzyme) Gluten - free crust (tapioca
starch, cane sugar, coconut oil, brown
rice flour, white whole grain sorghum flour, filtered water,
potato starch, non-GMO expeller pressed: canola and /
or safflower oil, blackstrap molasses, vanilla extract, milled flax seed, psyllium, baking powder, sea salt, sunflower lecithin, xanthan gum) Contains: Coconut
The Vatican letter has been issued to clarify the Church position because of the growing number of suppliers selling «unauthorised» communion wafers, using substitutes - such as
potato starch or rice - instead of wheat.
2 1/2 cups
rice flour (white, brown,
or a mixture of both) 1 2/3 cup
potato starch 3 teaspoons baking powder 2 1/2 teaspoons salt 2 tablespoons sugar 1/2 cup dry buttermilk powder 3 tablespoons egg substitute 3/4 cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often with divided uses 3 tablespoons shortening
Ingredients can be added to preserve smooth sauce textures, too, such as using cold temperature corn,
potato or rice starches that hold water when heated,
or gums that hold water without significant swelling.
All purpose, spelt,
rice flour — just not any
starch flours like
potato flour
or corn flour.
That's because foods high in resistance
starch (
or RS)-- including
rice and
potatoes that have been cooked and then cooled off — contain a certain type of fiber that resists digestion.
Gluten free all - purpose flour blend: 3 cups of brown
rice flour 3 cups of sorghum flour 1.5
potato starch, not flour 1.5 cup of arrowroot powder Blend together and store in an airtight container
or large ziploc baggie.
1 cup Earth Balance vegan shortening (
or 1/2 cup vegan buttery spread + 1/2 cup vegan shortening), cold 2 tablespoons Earth Balance vegan buttery spread (soy free), cold + extra for greasing 1 cup white
rice flour 1/2 cup
potato starch 1/2 cup tapioca 1/3 coconut flour 2 tsp xanthan gum 1/2 cup organic raw cane sugar 1 tsp sea salt 3/4 cup ice water