I know this might be a little random, but I figure chef's would know best! I am in the process of making some homemade Gluten-Free playdough for my Celiac Disease household. I am working to make sure it comes out with the best quality. I obviously cannot use flour like normal playdough, so I am using a mix of rice flour, corn starch, salt and cream of tartar as dry ingredients. I have been able to make some decent batches, but then others are shaky at best. The dough sometimes becomes too sticky or too chalky and gritty. I cannot get a mixture that manages to come out perfect. I was wondering if there was any other ingredient or if I should use more to create a smooth, but pliable dough? Any help would be great! Thank you!