| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Allergy, Diabetic, Rice |
1 |
Servings |
INGREDIENTS
|
|
For 1 TBSP Wheat Flour |
| 1/2 |
T |
Cornstarch |
| 1/2 |
T |
Potato flour |
| 1/2 |
T |
White rice flour |
| 1/2 |
T |
Arrowroot starch |
| 2 |
t |
Quick cooking tapioca |
| 2 |
t |
Tapioca starch |
|
|
For 1 CUP Wheat Flour |
| 7/8 |
c |
Rice flour, white or brown |
| 2/3 |
c |
Rice flour white or brown & |
|
|
1/3 cup potato starch flour |
| 1 |
c |
Cornflour, maize |
INSTRUCTIONS
Source: A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1
Canadian Celiac Association File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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