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.
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Note: Use only 2 cups of this flour for crepe batter.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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