This is my ideal, well-rounded all-purpose gluten-free flour blend. It can be substituted cup-for-cup for any typical flour in a recipe and can be used for almost any baking recipe, making rich pancakes, breads, muffins, cakes, and cookies!
Most GF flour blends have a base of one of three flours: rice, sorghum, or bean flour. My recipe uses both white rice and brown rice flour to provide the earthy flavour and heft to recipes that I like. The tapioca and potato starches provide the elasticity, chew and binding that a good GF flour blend needs. Lastly, the milk powder is essential in providing that extra structure to your baked goods with the caramelized browning capability.
Making your own blend will save you money in the long-run, so give this blend a try and let me know what you think! Sharing is Caring!
