Recipe: Lisa here is your Wheat Free Flour Mixture.

Dear Lisa,

I found a blend of flours that are wheat and gluten free that you can subsitute for any recipe using flour.

If these do not help see if Betsy has any book like the Egg Free, Milk Free, and Wheat Free Cookbook or the Allergy Self-help Cookbook or anyother allergy cookbook.

Here the the mixture for a good all-pourpose flour (except for making light bread):

1 part cornstarch
2 part rice flour
2 part soy flour
3 part potato-starch flour

Sift together and mix well. Store at lower temperatures than you would regular wheat flour or mix in small batches.

This flour should be baked at lower temperatures than wheat flour and for a longer period of time. The book does not list any numbers.

Hope this helps.

Sincerely,

Vivian