This recipe comes to us from Carol Lydick.

1 ½ cups gluten-free flour mix (I use Hagman mix: 6-2-1 e.g. 6 parts rice/brown rice; 2
parts potato; 1 part tapioca)
2 Tablespoons sugar
2 Tablespoons baking powder
1 teaspoon Xanthan or guar gum (I used guar)
¾ teaspoon salt
2 Tablespoons butter or margarine, melted
2 eggs
1 1/3 milk or substitute (I used Westbrae rice milk)

First mix dry ingredients in mixer. Then mix in milk, eggs and shortening.

As always, Celiac.com welcomes your comments (see below).


Celiac.com Sponsor: