This recipe was in the Chicago Tribune, it's by Shauna at gluten free girl. I like that she encourages you to experiment with your own flours and starches - and if you weigh instead of measure this is easy to do. I personally used only 15% starch here for higher protein and fiber (most recipes call for at least 30-40% starch), and I found the results turned out beautifully. Also love that the xanthan gum is replaced by psyllium husks - so healthy, and it works like a dream. I am a convert. -- posted by jude503
from Food.com: Newest recipes http://ift.tt/1Hza891
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