Anthony's Organic Potato Starch - Unmodified (5 Pounds), Gluten-Free & Non-GMO, Resistant Starch 1 cup Anthony&#039;s Brown Rice Flour 1/2 cup Anthony&#039;s Potato Starch 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup cold butter, cubed 2 eggs 2 egg whites 1 teaspoon apple cider vinegar Preheat the oven to 400 F. Grease a cookie sheet. In a mixing bowl, stir together the brown rice flour, potato starch, salt, and baking soda. Cut in the butter until the mixture resembles course crumbs. In a seperate bowl, whisk the eggs with the egg whites and apple cider vinegar. Stir the wet ingredients into the dry. Pat out 3/4&#034; thick on a surface floured with brown rice flour. Cut into biscuits and transfer to prepared baking sheet. Bake for about 15 minutes. 1 cup warm water 2 tablespoons honey 1 tablespoon active dry yeast 1/4 cup olive oil 3 large eggs 1-1/2 cups Anthony&#039;s Brown Rice Flour 1/2 cup Anthony&#039;s Tapioca Flour 1/2 cup Anthony&#039;s Potato Starch 1 cup Anthony&#039;s Teff Flour 1/2 teaspoon salt In a mixing bowl, combine the warm water and honey. Add the yeast. Mix and let sit for 5 minutes, or until quite frothy. Whisk in the olive oil and eggs. Add the brown rice flour, tapioca starch, potato starch, teff flour, and salt. Mix well until dough comes together. Transfer to a greased loaf pan. Let rise until doubled in size, about 1/2 to 1 hour.* Preheat oven to 350 F. Bake bread for about 30 minutes, or until a toothpick inserted into the bread comes out clean. Cool completely, remove from pan, and enjoy. cup Anthonys Coconut Oil, melted 2 eggs 2 tablespoons almond milk teaspoon salt tablespoon Anthonys Cane Sugar cup Anthonys Buckwheat Flour cup Anthonys Potato Starch teaspoon Anthonys Xanthan Gum 1/2 teaspoon Anthonys Citric Acid teaspoon baking soda Preheat oven to 350 Fahrenheit and grease a mini muffin pan. In a mixing bowl, mix together the coconut oil, eggs, almond milk, salt, and cane sugar. Add buckwheat flour, potato starch, xanthan gum, and baking soda; mix well. Divide dough between 7-8 mini muffin cups. Bake for 15 minutes. Cool and enjoy.