This is a flour mix from Gluten-Free Baking Classics by Annalise Roberts, which is by far my favorite gluten free cookbook. If you are gluten free or know someone who is gluten free, this is a must have cookbook. This recipe makes 9 cups of a gluten free flour mix. I use this with a little xanthum gum (1/4 tsp, 1/2 tsp depending on how much flour is being used) and it is easy to translate any regular baking recipe into a gluten free recipe–with a little practice.
6 cups finely ground brown rice flour (I like Authentic Foods) or Energ-G White Rice flour (I find Bob’s Red Mill brown rice flour to be too grainy for baking)
2 cups Ener-G potato starch (not potato flour)
1 cup tapioca flour
Anonymous - I will try this! If we can't get xanthum gum, what do you recommend? leave it out? or buy a pre-mixed flour mix that is gluten free? trying to make gluten free cake for the first time.