Friday, November 9, 2007

Best, Creamiest Papier Mâché Paste ever

Important update (as of 4/26/17) for comment-section-complainers coming to this 10 year old (!) recipe from some random Pinterest board: this is a wheat paste recipe, sometimes we southerners call it "payper mushay" paste (we also call anything fizzy and sugary a "coke", even if it's a Dr. Pepper, which is the best kind of coke, btw). I am so sorry if that is confusing. If you are sad, instead of complaining, please google "paper clay recipe" or just go here: A colleague uses this recipe and it is legit. You're welcome.

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 too 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. It's even nicer if you heat it.