Gluten Free Flour Mixes

I have a ton of favorite gluten free flour blends! I like using certain ones for certain recipes, because each one has a different consistency and texture. I do find that there is one that I keep turning to more often than the others, but I felt like I should consolidate these for easy searchability.

Janet’s Favorite Blend: This is a blend that Keith’s mom Janet turned me on to for her amazing chocolate chip cookies. I love it for the cookies and for making white sauce bases for mac and cheese and chicken pot pie. I make it in pretty large batches so that I always have some on hand.

1 cup brown rice flour
3/4 cup white rice flour
3/4 cup tapioca flour
1/4 cup sorghum flour
1/4 cup potato starch

Living Without’s GF Blend: This is a blend that I used for my first foray into gluten free baking, these gluten free lemon bars. It turns out an incredibly nice shortbread-esque crust that is crumbly and light. Living Without instructs to store in the fridge.

1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potato starch
2/3 cup tapioca starch
3/4 cup sweet rice flour
1/3 cup corn starch
3 tsp xanthan gum

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