The only things I tweaked a bit was using 1/2 cup white rice flour, instead of 1/4 cup
superfine sweet rice flour and 1/4 cup white rice flour as I'm out of the first right now, and substituting the tapioca starch with cornstarch.
Not exact matches
But I don't know if I could grind the
sweet rice this fine, and it is important to have the
flour superfine in order to remove any grittiness in the finished product.
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)
Ingredients: 3/4 cup tapioca starch /
flour 1/2 cup
sweet white
rice flour 2/3 cup
superfine brown
rice flour 6 tablespoons gelatin 1 teaspoon kosher salt 1/2 cup lukewarm water (110 degrees F) 1/4 ounce (1 package) active dry yeast 2 teaspoons granulated sugar 2 large eggs plus 1 large egg white, beaten 2 tablespoons olive oil, plus more for handling dough
Instructions: In the bowl of a stand mixer, add the tapioca starch,
sweet white
rice flour,
superfine brown
rice flour, gelatin and salt.
Instructions: In the bowl of a stand mixer, add the tapioca starch,
sweet white
rice flour,
superfine brown
rice flour, gelatin and salt.