2:10 | |||
1 | Potato Starch |
254g
(1 ¾ cup) |
To be added first to allow the starch to fully dissolve in water.
|
2 |
Water
(room temperature) |
300g
(300ml,1 ¼ cup) |
Room Temperature: 68°F to 77°F (20°C to 25°C)
|
3 | Olive Oil | 2 ½ TBSP |
Can be substituted by other
vegetable oils. TBSP: tablespoon |
4 |
Maple Syrup
(room temperature) |
2 TBSP |
TBSP: tablespoon
|
5 | Salt | 1 tsp |
tsp: teaspoon.
|
6 | Brown Rice Flour |
125g
(1 cup) |
Well mix the xanthan gum with all flour ingredients. Refer to Tip # 4 below.
|
7 | Xanthan Gum |
1 ½ tsp
(4.5g) |
|
8 |
Instant Dry Yeast
(no contact with liquids) |
1 tsp
(3g) |
Make a small indentation on flour to hold yeast.
|