When it comes to gluten-free flour blends, the possible combinations are infinite. Different flour blends will yield different results. If you are new to gluten-free baking, I suggest you make up a batch of this one, which is from the awesome cookbook, The Allergen-Free Baker’s Handbook by Cybele Pascal. I have found that it works well replacing regular All-Purpose flour 1:1 in quick-breads, muffins, cakes and pancakes. Once you’ve gotten comfortable with gluten-free baking, then you may want to branch out and start substituting in other interesting flours, like amaranth flour, teff flour, millet and sorghum flour.
4 C. Bob’s Brown Rice Flour
1 1/3 C. Potato Starch Flour
2/3 C. Tapioca Starch Flour
Combine all flours in a large bowl and whisk well. Store in a container in the refrigerator.