I've experimented with all different types of GF flour blends. Cup-4-Cup is my favorite off-the-shelf brand, but it doesn't work very well for breads and baked goods that need to rise. Luckily, I stumbled upon a copy of America's Test Kitchen's Gluten Free Baking publication in the grocery store last fall, and it had the recipe for an awesome flour blend.
What You'll Need:
24 ounces (4 1/2 cups, plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
3/4 ounce (3 Tbsp) nonfat dry milk powder
- Combine all flours into the bowl of an electric mixer fitted with a whisk attachment.
- Whisk on slow speed until well combined, then store in an airtight container.
Note: If you're having a hard time finding potato starch or tapioca starch, they might be called "potato flour" or "tapioca flour".
I also keep the following on hand:
- Powdered psyllium husk: Adding this to baked goods with yeast helps the yeast bind and creates a more gluten-esque dough.
- Xantham gum: I learned early on in my gluten free baking adventures that some recipes need a binder, or they don't look quite right and end up with a bizarre texture. This stuff is good to have on hand, and most recipes call for only a minuscule amount.
- Extra rice flour: When you're frying catfish or making buffalo wings, you don't need a gluten free blend. Rice flour will usually do the trick.