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There are so many available mixes and combinations of flours and starches out there, it can be a bit daunting for those new to a gluten-free lifestyle.
If you’d like to buy a gluten-free flour mix that has already been prepared for you I can (at the present time) recommend either: Authentic Foods Classical Blend or King Arthur Multipurpose Flour. If you cannot find them in your local grocery store or health food store (like Whole Foods) you may purchase them online, either directly from Authentic Foods or King Arthur or Amazon.
There are other brands available, but I have either not personally tried them or didn’t care for them, so please be aware that I cannot vouch for their texture. For those new to baking gluten-free, you will find that texture is one of the most important factors in making something everyone will enjoy. One of the more common complaints about gluten-free products is that they’re gritty. That usually comes from a gluten-free flour (rice or otherwise) that is not as finely milled as the two products I’ve mentioned above.
If you’d like to make your own gluten-free flour mix…
The blend I use, and really like, came from Annalise Roberts, which (as I mentioned above) Authentic Foods carries. Or you can make it yourself by measuring the following ingredients:
6 cups superfine brown rice flour (again, both Authentic Foods and King Arthur makes an excellent one), 2 cups potato starch (NOT potato flour) and 1 cup tapioca flour. However, when I have run out of the original mix I have adapted it to: 6 cups superfine brown rice flour or 6 cups superfine sorghum flour, 2 cups potato starch (NOT potato flour) or tapioca flour, and 1 cup arrowroot, or gluten-free cornstarch.
When measuring – do not use the measuring cup to scoop directly into the bag. Instead, as you will do with all GF recipes, spoon the flour/starch into the cup for a more accurate measurement.
This will provide you with enough for several recipes. Store in an airtight container and shake vigorously. Refrigerate to keep it fresh.
As mentioned above, it is especially important that the brown rice flour you use be finely milled, otherwise, you may wind up with an unappealing texture.
What about using some of the bean flours?
I’m afraid I can’t recommend using them as they have a stronger flavor that may affect the taste of some of the baked goods.
Is there anything else I need to know about baking with GF flour?
Yes. It is best to measure the liquid ingredients in a separate bowl before blending with the dry ingredients.
