If you bake gluten-free, you probably already have your own preferred flour blend. This is what I use. It’s based on Bette Hagman’s Original Rice Flour Mix, only without the potato starch and tapioca starch, which both wreak havoc on my system.
In a large bowl, combine:
2 Parts Rice Flour
1 Part Corn Starch
Mix well (a wire whisk works for this). Store in an airtight container. Can substitute 1 for 1 with wheat flour in recipes, or can be used in most gluten-free recipes.
What about the xanthan gum? In recipes where “cohesion” counts, like cookies, cakes, breads, add 1/2 to 1 tsp xanthan gum per 1 cup flour. In other things, like pie crust, gravy, sauces, don’t bother with the xanthan gum. Those little bags are expensive!
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