37%GLUTEN-FREE FLOUR BLEND
Three pantry staples — white rice flour, potato starch, and tapioca starch flour — combine into a versatile gluten-free blend; note that only two cups are needed when mixing it into crepe batter.
Serves 4 · 3 ingredients
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- 1
Note: for this recipe use 1 3/4 cups flour (discard extra tablespoon).
📋Details
Seasonspring, summer, autumn, winter
⚗Elemental Properties
🔥Fire
10%
💧Water
20%
🌍Earth
50%
💨Air
20%
⚗️Alchemical Scores
MonicaConstant
—/100
Heat3%
Entropy22%
Reactivity76%
0.012
Heat
0.102
Entropy
0.360
Reactivity
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Five flours—sorghum, buckwheat, tapioca, brown rice, and sweet white rice—whisk together as the base of these chocolate chip cookies, with butter creamed into maple crystals for a rich, tender dough.
Serves 4 · 12 ingredients · 593 cal
31%WALNUT TEA COOKIES
Cold butter creams with powdered maple crystals until fluffy, then a trio of flours sifts in slowly before walnuts fold through, the dough chilled briefly so these tea cookies hold their tender crumb.
Serves 4 · 8 ingredients · 502 cal