Gluten Free Flour Substitute.
This flour mixture was developed by Annalise G. Roberts, author of the Food Philosopher blog and several gluten-free cookbooks. I first discovered this all-purpose flour substitute in Gluten-Free Baking Classics. It's such a great gluten free substitute for all-purpose flour that I keep a tub of it mixed and ready to go at all times.
There is one caveat.... Gluten-Free Baking Classics use this flour blend as the only flour in most recipes. The resulting muffins and cakes are light and fluffy, but very, very starchy. Not only does this concern me from a health perspective, but it makes the texture of baked goods kind of chalky. For me, all that starch made it feel like they just kind of disintegrated in my mouth and then stuck in the back of my throat. Also, I could almost feel my blood sugar levels sky rocketing.
My solution is to use this gluten-free flour mixture in combination with other, non-starchy flours like almond flour, oat flour and ground flax meal. This tends to produce cakes and muffins that are light, tender and fluffy, but without a "starchy" feel.
Gluten Free Flour Mix is a Building Block Recipe
Building block recipes are tried-and-true recipes that I consider foundational to great home baking. They are the kind of recipes I come back to over and over again, sometimes baking them as is, but often using them as a jumping off point to create something new. > Scroll through all Building Block recipes.
Gluten-Free Flour Mix:
Blend 2 parts superfine brown rice flour with ⅔ part potato starch (not potato flour) and ⅓ part tapioca flour.
Blend as much as you want and store in an air tight container.
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