Friday, November 9, 2007

Best, Creamiest Papier Mâché Paste ever

I've made many, many batches of papier mâché paste (wheat paste) in the past year, and most recipes are lacking in a number of ways, they're lumpy after a night in the fridge, and never quite recover, or they start out lumpy, or they turn stinky way to soon. I've finally settled on a recipe of my own invention that is lumpless, mold resistant, is just as good the third day out of the fridge as it was straight off the stove, and always creamy. The real key here is the rice flour, so don't imagine you can leave it out and still expect the best, creamiest papier mâché paste ever.

  • 1/3 cup flour
  • 2 tbsp rice flour
  • 2 tsp salt
  • 1 tsp baking soda
  • 2 cups boiling water
  • 1 cup cool water

1. Mix the dry ingredients.
2. Mix in the cool water with a fork or whisk, adding the water a little at a time to keep it as smooth as possible.
3. Stir the flour mixture into the boiling water.
4. Allow it to boil for two or three minutes.

Options: After a night in the fridge just stir it up with a fork.


  1. I love paper mache!

  2. At last a nice recipe. Thank you.

  3. Is it glutenous rice flour or plain rice flour?

  4. You don't eat it so plain rice flour should do the trick.

  5. i dont have rice flour do i need it
    i don't have any rice flour can i still make paste?

  6. Yes, of course. The rice flour just gives it a smoother texture, but it is entirely unnecessary.

  7. Hvor er pap'et (papiret)
    henne i din papmaché?

    1. This is paste for use with strips of paper

  8. On the options at the bottom it says about leaving it in the fridge overnight, but does that still mean after the whole mixture has boiled?