I've been grain - free since 2001, and I haven't baked with
typical GF flours in over 15 years so I'm probably not the best person to give you advice on how to make these using ingredients such as rice flour.
Not exact matches
But if you find they aren't sticking together like they normally do when you make your test batch, try using a blend of 6 parts rice
flour, 1 part potato starch, and 1 part tapioca starch for a more
typical all - purpose
GF flour blend.
I've also used spelt
flour here but I would imagine that my
typical 30/30/30 combo of ground almonds, buckwheat
flour and tapioca starch would work well as a
GF sub (note - this hasn't ben tested in this recipe)