gluten free flour blends i use

i do a lot of baking around here so i definetly need to be able to have what ever it is i make. the blends i use are easy & pretty economical. i also found them in a couple real good magazines i love. Delight gluten free & Living without. both are awesome reads. ok, so heres the first Vanessas all purpose gf flour
2 cups brown ( or white) rice flour
3/4 cup corn starch
2 tblsp tapioca flour
1 tsp xanthan gum
combine all. mix well.i make up a bunch of batches & put it in an airtight container & put it in a freezer. i use it just like i would reg flour. i buy the rice, tapioca flours & corn starch in bulk from WinCo in the bulk section (of course) excellent pricing. the xanthan gum ( pronounced zanthan) i also buy in bulk but at marlines in federal way. its very expensive in the little container otherwise. im not certain if the one here on 38th has it in bulk. price wise tho... WinCo for the other stuff. i use this mix for my scones, breads, that sorta stuff. i dont use it as a thickener. for that i use cornstarch or sweet rice flour. its sold in a white box in the asian section of stores. the second one i have can also be used for scones, cakes, muffins. just work with them. the rice is a big sucker of fluids & ive found that i might need to add a small bit more of water.
self rising gf flour blend
1 1/4 cup sorghum flour
1 1/4 cup rice flour
1/2 cup tapioca flour
2 tsp xanthan gum
4 tsp baking powder
1/2 tsp salt
same as with the other flour. mix well. again, i make a few batches & freeze it till i need it. the sorghum flour i get at any store by Bobs Redmill. hes got some pretty good stuff. when baking or cooking, remember, take all ingredeants out & let them all reach room temp unless like with scones the recipe tells you different.i prefer the first flour mix the best myself. but, play with them & find out for yourself. & remember, you can use these flour mixes just like reg flour. even in reg recipes. you have my permission to play with your food!!! its ok!! & if it doesnt turn out, well, try it a different way then. i still cant do cookies on my own.
another thing. i dont remember if i ever told you, these flours are not wheat flour. dont expect them to ever be like wheat flour. the taste, texture, how they work, nothing like wheat. i have found that once i got that into my brain, it all worked out for me. they remind me of something gourmet that i would find at say, pike place. its different here, but not unabtainable. & they are good tasting too. different but good.
farwell friends!! let me know how your doing with your newfound flours. like, hate, no opinion.... i dont care, just let me know.