As I have continued to bake gluten-free, I keep tweaking my GF flour blend. Here is the latest favorite blend. I even made a vanilla cake from my Betty Crocker cookbook using this flour blend, and it was yummy. I have found vanilla-based things to be difficult because vanilla is more subtle than cinnamon or chocolate, so the taste of the flour blend itself is more exposed.
Equal parts:
- blanched almond flour
- brown rice flour
- cornstarch
- rice flour
- potato starch (not potato flour)
I mix up a bunch and use it as a true cup-for-cup substitute in regular wheat-based recipes* with the addition of xanthan gum, as needed, according to the Bob’s Red Mill chart. Some people do not like to use xanthan gum, and I respect that preference, but I use it.
I should note that the blanched almond flour brand I use is Honeyville. Results may vary if you use a different brand.
*I should clarify that wheat-based pie crust recipes need to be tested with this blend. Cookies, cakes, and muffins/quick breads have worked well.
maisonade 