So I came across an Asian market local to me that has cheap rice flour (both “sweet” and normal variety) as well as tapioca starch. My initial DIY recipe had a base of oat flour but since in order to get that cheaply I need to order in 50 pound amounts online I was wondering if it’d be smarter to use rice or tapioca as a base.
Is there a bad reason not to use these instead of oat flour? My main concern is with glycemic index. Has anyone used these instead if an oat base?