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lampurrenhage

Member since Aug 2012

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Reviewed Blueberry Buckle

Aug 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I modified this recipe to make it gluten free in the following ways: I replaced the cake flour with 2 cups gluten free rice flour blend (2 parts brown rice flour, 2/3 part potato starch, 1/3 part tapioca flour) and added 1/2 tsp xanthan gum. You must use a rice flour blend and not just plain rice flour, or the texture will be grainy. I recommen"

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