Most of the ingredients in my recipes can be purchased in grocery stores. The flour that I use is available on line. I also purchase my dried mushrooms in bulk for significantly lower prices than can be found in stores.
Better Batter Gluten-Free Flour www.betterbatter.org
Blanched almond flour Costco or www.nuts.com
Note: refrigerate or freeze your almond flour
Dried Mushrooms www.PistolRiverMushrooms.com
Organic Carrot Powder www.znaturalfoods.com
LorAnn super strength anise oil www.amazon.com
I also found a recipe for Better Batter Flour for those who prefer to make their own:
Better Batter—Make your own
160 grams superfine brown rice flour
160 grams superfine white rice flour
80 grams tapioca starch/flour
80 grams potato starch
20 grams potato flour
18 grams xanthan gum
8 grams pure powdered pectin
• Place all ingredients in a large bowl, and whisk to combine well. The pectin should be used without the calcium packet. Store in an airtight container at room temperature until ready to use.
• The recipe can be halved or used in multiples easily. Just be sure to whisk fully in a large enough container.
1. Use of lower quality ingredients than those to which I have linked in this post (including the xanthan gum and pectin!) will result in a markedly lower quality product, one that does not behave at all like mine. Proceed at your own risk.
2. Measure using a digital kitchen scale. There aren’t proper volume equivalents for some of the ingredients.