Have your cake and make it gluten-free, too! Here are some tips, tricks and substitutes for working with the different tastes, textures and techniques of wheat flour alternatives: 1. Use a blend of gluten-free flours. A combination of protein flours (such as brown rice or sorghum) and starchy flours (like potato starch or cornstarch) will yield better results than using just one gluten-free flour. 2. For a crispy crust and a mouth-pleasing “chew,” tapioca flours are the ...
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