For those of you who are trying a gluten-free diet, here is the flour combo that I’ve developed to substitute for all purpose wheat flour in quick breads, cookies, and cakes.
Gluten Free All Purpose Flour
1 part organic brown rice flour
1 part sorghum flour
1 part tapioca flour
Xanthan Gum is required in all recipes with this flour, and should be whisked in prior to adding the flour to other ingredients. Here are the amounts needed for different types of baked goods.
Add per cup of All Purpose Flour used:
1/4 tsp. for cookies
1/2 tsp. for cakes
3/4 tsp. for muffins and quick breads
1 to 1&1/2 tsp. for breads
2 tsp. for pizza crust