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Credit: Marylou Tate, chef instructor, Nashville State Community College, Nashville, Tenn.
Sizzle, Spring 2013
1½ oz. cornstarch
6 oz. sweet rice flour
3.5 oz. garbanzo bean flour
3 oz. potato starch
2 oz. tapioca starch
½ t. xanthan gum
Method: Combine thoroughly and use as a 1:1 substitution for all-purpose flour.
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