I find that mixing up a big batch of your own gluten-free flour mix is really the way to go in most recipes, as the gluten free mixes out there to purchase often have flours and flavors that I inevitably find too starchy or beany in taste. I like to mix up a big batch to store in the pantry, and use a kitchen scale to get exact weights.
For the most part, I substitute this mixture cup for cup with all-purpose flours in non gluten-free recipes. Or if I’m trying to be really exact, 5 ounces of all-purpose flour and 5 1/2 ounces of whole wheat flour equal a cup, so I’ll measure 5-5 1/2 ounces of gluten-free flour on a per cup basis in recipes.
Rebecca’s Gluten-Free Flour Mix
- 200 grams brown rice flour
- 200 grams sorghum flour
- 200 grams millet flour
- 100 grams buckwheat flour
- 150 grams tapioca starch
- 150 grams arrowroot starch