In gluten-free baking you cannot just use one kind of flour to substitute regular wheat flour. In order to get closer results to regular baked goods, you must use a mix of different GF flour, where each flour brings a different quality to the baked good, such as crispiness, browning, crust forming, etc. Determining the right flours and the right ratio between them is important in order to get the best results possible.
To learn more about how to create your own gluten-free flour mixes, check out this link: https://glutenfreegirl.com/2012/07/how-to-make-a-gluten-free-all-purpose-flour-mix/
The following mix is one of the flour mixes I use in my gluten-free bakery. I use it when I want to give the baked good more substance (bread like cakes), and when I want a more wholesome feel to my cakes or cookies. It is a little heavier than my gluten-free Tart Flour Mix, because of the use of the Sorghum flour.
The mix does not include xanthan gum, so make sure to add xanthan gum to your recipes.
The flours are weighed in grams to give a more accurate ratio between the different flours
Ingredients:
1 ¾ cups (280g) superfine rice flour (found in Asian grocery stores)
2 ¼ cups (260g) tapioca flour
1 1/3 cups (220g) superfine glutinous sweet rice flour (found in Asian grocery stores)
1 ½ cups (200g) sorghum flour
Preparation:
To get the best quality flour and best quality baked goods, it is crucial that you get the superfine rice flour. Otherwise, your flour mix will be gritty, and so will the final products you are trying to bake.
I like to use (as you can see in the picture above) recycled good quality plastic containers. It is less fancy than beautiful glass jars, but it feels environmentally right.
Mix all flours in an airtight container.
Close the container and shake well in all directions to blend in all the flours. Keep in the freezer if possible, or in a dark, cool place.
If you use flour mixes often, you may double or triple the amounts given above. Just remember to keep the same ratios.