Using this amount of flaxseed in the flour blend keeps it versatile enough to use in most any baking recipe. The more flaxseed we add, the less versatile it becomes. Developed by Carol Fenster.
1 ½ cups brown rice flour (240g) 1 ½ cups potato starch (288g) 1 cup tapioca flour (120g) 1 cup milled roasted flaxseed (120g) Yield: 5 cups
Mix all ingredients and store in air tight container
|Nutritional Facts (per serving)|
|Total Fat||13 g|
|Total Carbohydrate||111 g|
|Dietary Fibre||7.2 g|