Don’t look any further…this is the best all-purpose gluten free flour blend! I use this in all of my baking and I am quite happy with my baking results. There is a difference in texture, as there is in any gluten free baking. It takes some getting used to with the flavor as well. I’m so used to it, being gluten free for over two years, that I actually prefer it now. I use this in place of all-purpose flour in all of my recipes and the results are fabulous! I love it for making cakes, cupcakes, cookies, muffins…and pancakes too!
Most of these flours are now available at many grocery stores or online. Gluten free products are becoming more and more available, which is great! I really love Bob’s Red Mill gluten free flours. They are so careful with their manufacturing process so I can trust that they really are gluten free. There are many companies out there, but I like sticking with the best and I always get the best results with Bob’s Red Mill!
- Mix all the ingredients in either a large ziploc bag or bowl. Sift together using a large wire whisk to really incorporate all of the flours.
- Store in an airtight container in either pantry or refrigerator (for long term storage).
**With a corn allergy, simply use an additional ½ cup tapioca starch.