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*For Mock Cup4Cup Blend and Mock Better Batter Blend visit this page at Gluten Free on a Shoestring and get your calculator and kitchen scale ready! I use the cup4cup blend for things like cookies and scones.
Light Flour Blend
This is my favorite blend for quick breads (muffins, pancakes and others that don't require yeast). People often can't even tell that my muffins/panckaes are gluten free. You can substitute this for regular flour in most quickbread recipes as long as you add an extra egg and double the amount of baking soda or baking powder (whichever is called for). I wouldn't suggest using this blend for any kind of yeast bread or baking that stands alone (like scones, cookies or buns) because the batter tends to be very runny compared to wheat flour baking. I don't have a go to flour blend for bread, but have found a few different flour combinations that work quite well. See my recipes page for bread recipes.
If you don't have potato flour (found at health food stores and a bit pricey) or lentil flour you can make the blend without. The potato flour can be omitted completely, but if you aren't using lentil flour, I would suggest adding another kind of high fibre flour in it's place (eg. buckwheat flour, other bean flour).
Don't be alarmed if the raw batter tastes terrible. The gross flavour disappears after cooking.
Combine:
2 1/2 cups Rice Flour (I use a combo of brown and white rice flour)
1 cup Tapioca Starch (sometimes called tapioca flour - same thing)
1 cup Sorghum or Millet Flour - I use the bulk barn sorghum flour or Bob's Red Mill millet flour (you could substitute light buckwheat flour)
1/2 cup Lentil Flour (adds fiber and protein. If you can't find lentil flour, try substituting dark buckwheat flour, bean flour or pea flour)
1/4 cup Potato Flour (not starch! - much different) (helps to absorb liquid but can be omitted)
I usually make a double batch of this flour blend and store it in an ice cream pail so that I don't have to mix it up every time I bake.
All-Purpose Flour Blend
I have seen this flour blend used on many blogs (and even professional flour blends such as King Arthur's mix). I've used it with success so far, but find that my baking tends to be a little on the dry side. I find it works best for cookies, cinnamon buns, naan bread and pizza crust. Remember, if you are adapting a regular recipe to be gluten free double the levening (baking powder or soda) and add an extra egg or some xanthan gum or guar gum (1-2 tsp works for most recipes).
You can make the full recipe and store in an airtight container or cut it in half or a quarter if you don't want as much mix left over.
Combine:
6 cups Rice Flour (I use half brown half white)
2 cups Potato Starch (not potato flour)
1 cup Tapioca Starch (sometimes called tapioca flour - same thing)
for a smaller batch
Combine:
2 cups Rice Flour (I use half brown half white)
2/3 cup Potato Starch
1/3 cup Tapioca Starch
