Gluten Free Flour mixtures

Lets start at the very beginning....it's a very good place to start.....

Oh sorry, okay, So let's start with the basics.  Most Gluten Free Recipes call for an all-purpose baking flour.   First I'll give you a list of what to buy that you MUST HAVE to bake Gluten Free.  (***Look at the bottom for a special TIP about baking goodies!!)

Brown Rice Flour
Potato Starch
Tapioca Starch
Corn Starch
Potato Flour
White Rice Flour from the Asian Market
Xanthan Gum  (this is what holds it all together, like the gluten does in regular flour!)

Featherlight Mix (used for breakfast foods, sweet breads, etc.)

1 Cup Brown Rice Flour
1 Cup Tapioca Starch
1 Cup Corn Starch
1 Tbls Potato Flour (not starch!!)

All Purpose Baking Flour:  (used mostly for bread and biscuits)

2 C Brown rice flour
2/3 C Potato Starch  (NOT potato flour)
1/3 C Tapioca Starch (sometimes called tapioca flour)   Confusing enough for you??

I keep a bucket of this mixed up.  Because I bake alot this is what I do (I'm sure you can figure it out, but here goes)

6 C Brown Rice Flour
2 C Potato Starch
1 C Tapioca Starch

Now, these are the recipes I use for bread, muffins, pancakes, and all of that sort of baking.  But I found a really great trick for baking goodies!!!   If you do this you won't be able to tell that it is gluten free!!  It makes a HUGE difference! You ready???

For my GF Flour mix for baking goodies I use WHITE RICE FLOUR FROM THE ASIAN MARKET.
It is this really fine powdery flour.  It doesn't work in breads, but for cakes and cookies it's fabulous!!!   Use the recipe for the All Purpose Baking Flour, just use the white rice instead of brown rice flour.  I keep two seperate buckets full.  I keep mine in my cupboard because I use them quickly.  But the freezer is a good place to store it too!!