Whenever I meet someone who has just been diagnosed with Celiac or recently discovered that they’re gluten intolerant, it invariably leads to a discussion of great gluten-free recipes I’ve either stumbled across or adapted. After numerous requests, I’m finally getting around to putting some of them up on my website where people can access them whenever they’d like.
As for what flours/starches to use in baking, I have a simple recipe:
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch
1 tsp xanthan gum
Mix and store in an airtight container. Make sure to label it if you have regular flour in the house as they can be easily confused when looking at them.
Note: White rice flour has a grainy texture, unless you’re using a glutinous or sweet rice flour like those you can buy at an Asian food store.
*With these recipes, keep in mind keep I live at a higher elevation, so those who live closer to sea level might need to adjust the recipes a tad, like not putting in as much flour as called for.