Many of you have asked us for our favorite gluten-free alternatives to traditional flour. This fail-proof mix is a great replacement for wheat and spelt flours in all your favorite recipes, including pie crust, cakes, cookies, muffins, and sauces. Rice flour is the flour most often used as a replacement for wheat flour, mostly because of its neutral taste. However, like many other gluten-free flours, it works best when blended with several other gluten-free alternatives. Whole brown rice flour has more nutritional benefits than many other gluten-free flours, and has a slightly nutty taste. White rice flour, which comes from refined rice grains, is light and fine. Potato starch is also very fine, and it's made from dried potatoes that are then ground into flour. Tapioca flour, also known as tapioca starch, adds lightness and elasticity to prepared gluten-free foods and also makes a great thickening agent for sauces. The use of two types of starch is necessary for your recipes to come out well! This recipe is inspired by the blog Minimalist Baker.
Note: you might need to use xanthan or guar gum to make your baked goods and doughs fluffier and more elastic, since that is the role gluten normally plays in baking. Gluten-free flours don't have the necessary chemical agents to achieve this on their own, so they need a little help. Proportions for these ingredients vary depending on the recipe. Here's a quick guide on how to use guar and xantham gum.