Note: This post has been updated since it was first published.
I like to keep the following flours on hand for baking and other uses. They’ve worked really well for me, and I hope that you may find them useful as well.
King Arthur’s Multi Purpose Gluten-Free Flour: Sometimes it’s nice to have a gum-free blend to use for simple recipes. I’ve used it to make pancakes and other single-serving items for myself. I highly recommend it! I’d previously been using Bob’s Red Mill All Purpose Baking Flour because it used bean flours and didn’t have rice or corn, but when I discovered my copper toxicity, I decided to switch since beans are high in copper.
Glutino Gluten Free All-Purpose Flour Mix: I use this when baking things that don’t need a whole lot of flour (1 cup or less), since the bag isn’t very large. I also use it when I just want to bake something quickly and not have to figure out how much xanthan gum to add. I used to use Bob’s Red Mill 1-to-1 Baking Flour, but I had to stop using it when I stopped using Bob’s Red Mill Xanthan Gum due to its being derived from wheat starch.
Sorghum Flour, White Rice Flour, and Cornstarch: I use these in equal parts to form a blend. I’ve only used it in a few recipes to this point, but so far, this blend has worked very well for me. I use it when I need more than a cup of flour in a recipe. I’ve used it to bake a cake whose recipe called for three cups of flour. I’ve also used it in a brownie recipe. Both turned out really good. They might be a little more crumbly than their gluten-filled counterparts, but other than that, you could probably not tell they were gluten-free.
Instant Corn Masa Mix: I really wanted to find cornmeal to keep on hand for making cornbread and other things, and I didn’t want to go out and buy a mix every time I wanted to make a single batch of cornbread. All I could find around here that was labeled gluten-free were the single-batch cornmeal mixes. None of the bags of cornmeal that I could find were labeled gluten-free, and with my level of sensitivity, I wasn’t going to take a chance on regular cornmeal. I happened across the bags of corn masa mix one day at the grocery store, and I saw that they were certified gluten-free. They carried the GFCO’s certification seal. I decided to see if I could find a cornbread recipe using this type of flour, and I found this one. I then decided to buy a bag of corn masa flour and give the recipe a try. I used my 1-to-1 baking flour in place of the all-purpose flour. It turned out really good. The recipe included the tip of using three parts corn masa to one part flour, so I used my 1-to-1 baking flour with the corn masa to convert another cornbread recipe I had on hand, and it turned out really good as well. I don’t plan on ever buying cornmeal as long as I can continue buying the certified gluten-free corn masa flour.
When needed, I use xanthan gum for the binder. I used to use Bob’s Red Mill Xanthan Gum, but when I started noticing symptoms from it because it’s derived from wheat starch, I switched to another brand that’s corn-based, Anthony’s Xanthan Gum. I order it online from Amazon.
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