This post was prompted by some good questions left in comments:
Do you make your own gluten free flour mix or do you purchase a particular brand? If you purchase it, where do you get it? If you make it can I have your recipe?
The reply got so long, I decided to copy it here instead.
A combination of flours usually gives the best result for gluten free baked goods. For example:
Flour Blend 1 – Basic Rice Flour Blend
- 6 cups brown or white rice flour
- 2 cups potato starch
- 1 cup tapioca starch
Flour Blend 2 – Bread Flour Blend
Mix flours well in a large container. Use this blend to replace wheat flour in recipes.
Keep in mind, there are many ways to combine flours. And so many other excellent gluten free flours for baking: gluten free oat flour, amaranth, quinoa, mesquite, etc.
Depending on how the recipe is formulated and what you’re making, you may need to add a small amount of xanthan, guar gum, or psyllium husk powder when converting from traditional to gluten free. Some bakers add xanthan gum to their flours when creating a bulk flour blend. I usually prefer to leave gums out of bulk flour blends. Adding xanthan (to thoroughly mixed dry ingredients) or guar as needed to a recipe will give you more flexibility with the all purpose blend. But whatever works best for you is the right way to go.
Flour Blend 1 is the rice flour combo that everyone knows. It was created by Bette Hagman, a pioneer in gluten free baking.
Flour Blend 2 comes from the bread classes that I started teaching at Kitchen Conservatory. This blend can also be used for muffins and scones, along with breads of course. If you’re not baking often, store this blend in the fridge or freezer in an airtight container.
Not that you couldn’t use Flour Blend 1 for breads or pizza crust, but those types of things definitely benefit from a ratio tweaking to optimize texture and flexibility.
As for a ready-to-use flour blend, I recommend King Arthur Flour. It’s basically a rice flour blend, bland (but that’s good), and won’t overpower baked goods. There is no xanthan or guar in this blend, so add that to recipes as needed. Pamela’s Artisan Flour Blend is the best cup-for-cup replacement product on the market. This blend is springier than a typical rice blend and contains guar gum, so there’s no need to add a binder.