When I first found out about my sons gluten allergy I balled my eyes out. I bummed around the house for days feeling really sorry for myself. Than one day I got out of bed and decided to put my big girl panties on. I started googling and searching to see what substitutes are out there. I stumbled across this gluten free flour blend and instantly fell in love with this for baked goods! There are tons of different blends out there but I love this one bc you can alter it to make it a lighter flour (using white rice flour) for things like cake and cupcakes. It is also a lot smaller of a list of things to buy than others I have tried. I hope you enjoy it as much as I have.
4 cups rice flour ( use white rice for a lighter flour and brown rice for a denser flour)
2 cups sweet white sorghum flour
2 cups potato starch
1/2 cup tapioca flour
1/2 cup corn or tapioca starch
5 teaspoons xanthan gum
*If you can’t find the sorghum flour you can sub with 2 add cups of rice flour instead but I would try to do half white and half brown rice flour. Mix all together and store in airtight container. Makes about 9 cups. This is the blend that I use in all my baking enjoy!