Strawberries are Gluten Free

My new flour blend

I’ve made a couple recipes with this blend, and here’s the run-down.  It is grittier (courser brown rice flour), has waaaaaay more fiber (flax), and what I LOVE and the reason I changed from my old flour blend, was the tapioca after-taste.  Which I can definitely taste.  This one I have no problems with at all as far as taste goes.  My biscuits held together really well.  The cookies this morning are a bit gritty, as I mentioned.  When I get these recipes fine-tuned I’ll put ‘em up.

• 2 cups white rice flour
• 2 cups brown rice flour
• 1 1/2 cups sweet rice flour (also called glutinous or sticky rice)
• 1 1/3 tapioca starch
• 2/3 cup cornstarch
• 1/2 cup flax seed, well ground (use a coffee grinder to ground it finer if you like)

So far this has worked with all my recipes so binding properties are approximately the same.  Extra baking powder, egg, and guar gum.