- 1 cup natural peanut butter, smooth or crunchy
- 1 cup pumpkin (or butternut squash) puree
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup gluten free flour*
2 cup potato STARCH*
1 cup tapioca starch
Mix the ingredients well with a wire whisk. Store in an air tight container in a cool, dry place.
Use 1 cup of the gluten free flour mix to replace 1 cup all-purpose flour.
*Potato flour is not the same as potato starch. Make sure you use the right one!