“All Purpose” Gluten Free Flour
We use to do a lot of baking, but in my current state, not so much. We also noticed that baking for others was making me really sick. So, we now try to make things as corn free as possible, even if I can’t take part. Here’s a flour blend that I’ve been making. We use it for muffins, pancakes, and brownies. I have also tried it with cookies, but that’s a different story.
1 Cup Brown Rice Flour (we use organic)
2/3 Cup Potato Starch
1/3 Cup Tapioca Flour (Tapioca Starch)
1 teaspoon Baking Soda
1 teaspoon Cream of Tartar
That’s it! Mix it all up, and store it in an air-tight container for when you need it. Lately I’ve been making large batches at a time. Just adjust the amounts for what you need. As a disclaimer, I must remind you that corn free gluten free baking is so not the same as the “regular” stuff. Happy cooking!