This is the gluten free flour blend recipe that I use from The Dairy-Free & Gluten-Free Kitchen, which I give 2 thumbs up. I love all the other recipes in this book as well!!! It is definitely a must have!
I ‘ve tried Bob’s Red Mill Gluten Free All Purpose Baking Flour, which works, but has a slight after taste, which I presume is due to the fact that it contains chick pea flour.
1¼ cups brown or white rice flour
3/4 cup potato starch (do not use potato flour)
1/2 cup tapioca flour
1/2 cup sorghum flour or garbanzo bean flour
Combine the rice flour, potato starch, tapioca flour, and sorghum flour in a large bowl. Mix together with a whisk until thoroughly blended. Transfer flour mixture to an airtight container and refrigerate until ready to use. This gluten-free flour mix will keep for 4 months in the refrigerator. (I use mine so quickly, I keep it on the countertop.)
Facts about xanthum and guar gums (because they are in ingredients below):
These binding agents lend elasticity to baked goods. Good for gluten-free. But please note, a little goes a long way- use too much and the dish will be gummy, use too little and it will crumble too easily. This is the concept I have been experimenting with when altering a basic recipe with gluten-free flour.