Over the years several gluten free cookbook authors have developed blends of gluten free flours to use in place of real wheat flour. I've tried a few of these blends and I always comeback to one of the first ones I tried.This is a gluten free flour blend developed by Bette Hagman. Bette Hagman was a pioneer in the field of gluten free cooking and the author of several gf cookbooks.
Here is the gluten free flour mix I use in place of regular all purpose flour:
6 parts White Rice Flour
2 parts Potato Starch (not potato flour)
1 part Tapioca Starch/Flour
This can be combined in any amount from 1 cup to a large batch using this formula. I usually mix up a large batch and store it in an airtight container ready for use. Unless otherwise noted, this is the gluten free flour mix I use in all my recipes.
Gluten-free flatbread or pizza dough
3 hours ago