I’ve had a lot of people ask me what kind of flour I use in my gluten-free recipes, so I figured I’d share. I posted it with the Gluten Free Chocolate Peanut Butter Cupcakes recipe, but here it is again, for easier access.
Mr and Meatless’ Gluten-Free All Purpose Flour
1 cup coconut flour
1 cup sweet sorghum flour
2 cups brown rice flour
1 cup potato starch
Whisk it all together and keep it in an air tight container in the fridge.
I use this four for everything from cupcakes to pancakes to soups and sauces. It sounds like it might be sweet, but it’s not an overpowering sweet, so don’t worry about using it in savory recipes. Also remember if you’re baking with it, you need to add xanthan gum or some other binding agent so that everything sticks together properly.