When I lived in California my little daughter and I attended the Friday noon farmer’s market all season. There was a woman who came in from the central valley in this huge solid white fancy sedan to vend blueberries. All the other vendors were in work clothes and had table tops. Not her. You could tell she’d been to the hair dresser the day before to get that beehive high and she had perfect hair, nails and makeup. She popped the trunk and there was a treasure trove of blueberries in gallon ziplock bags. They were plumper and sweeter than any I’d seen before or since. I sure wish I’d had this recipe back then.
*Gluten-Free Flour Blend
Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum.
Store in container with tight-fitting lid; stir before using.
Makes 3 cups.