PRIMA ABM 9 用户手册

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This is how to make up a bulk supply of the flours that Barbara chose to use in her 

recipes. Any combination of gluten free flours allowed for your own intolerance can be 

used – but results will vary. 

Please keep your flour in the freezer/refrigerator. The flour will not go hard, only cold: 

 

EXAMPLE 1 

2 

CUPS WHITE RICE FLOUR 

½  

CUPS POTATO STARCH FLOUR 

½ 

CUP TAPIOCA STARCH FLOUR 

 

EXAMPLE 2 

6 

CUPS WHITE RICE FLOUR 

2 

CUP POTATO STARCH FLOUR 

1 

CUP TAPIOCA STARCH FLOUR 

 

EXAMPLE 3 

12   CUPS WHITE RICE FLOUR 

3 

CUPS POTATO STARCH FLOUR 

2 

CUPS TAPIOCA STARCH FLOUR 

 

 

ADDITIONAL INFORMATION 

 

Cider vinegar is gluten free and is used as a dough enhancer 

 

Whole Egg Replacer can be substituted for large egg if you are allowed the ingredients.   

 

Check your baking powder is Gluten Free or make your own:- 

 

¼ ozs/7gm Potassium Bicarbonate (from chemist) 2 tsp 

4¼-ozs/115gm Potato Starch Flour (Brand name Farina) ¾ CUP