In searching for a better GF flour blend I scoured the internet looking for the best blends, then analyzing the proportions of components that worked best. Some were to 'ricey', others too starchy, some were just plain boring and contained no nutrients. If I was going to use a flour substitute, I also wanted it to contain as much nutrition as possible. I also didn't want any bean flours because I just plain don't like the taste. I read somewhere online that there needed to be a certain amount of protein in the flour to have it substitute for the gluten (because gluten is a protein), so that was another consideration. In the end, my flour mix is high protein, high fiber and isn't made totally of rice flour (blech!). :) The best part though, is that it actually works! :) You can successfully sub out other flours if you're short on something, but here is the basic blend.
Multrigrain GF flour blend:
3 1/2 c. White Rice Flour
3/4 c. Millet Flour
1/4 c. Sorghum Flour
1/4 c. Teff Flour
1 1/2 c. Tapioca Flour
3/4 c. Potato Starch
1/4 c. Cornstarch
1/4 c. Potato Flour
2 1/2 teaspoons Xanthan Gum
Blend and mix well. Use as regular flour replacement 1:1. May need to add extra water to the recipe, but that depends on the recipe and how it looks....don't assume it needs the extra liquid. I've been using this with excellent results in muffins, donuts, cornbread, cookies.
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