GF Gluten-Free All Purpose Flour

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If you've started here, then you'll absolutely need a GFCF (gluten-free, casein-free) all purpose flour mix. After trying numerous alternatives, this is my favorite. Remember, you'll need to determine what's best for you and your family. All of my recipes on this site and in my book are made with this all purpose flour mix. I hope you enjoy it.

GF All-Purpose Flour
1 part Tapioca Flour
1 part Arrowroot (or Corn) Starch
1 part Rice (White or Brown) Flour (I use White flour, because the bran isn't so good for my son)

Directions
Whisk ingredients together and store in an air-tight container in the pantry or refrigerator.

Or, use any of Bette Hagman's original GF recipes that can be found in her book, The Gluten Free Gourmet Bakes Bread, Henry Holt and Company (1999).

Special Diet Tip You can use cornstarch instead of arrowroot starch. My daughter is sensitive to corn, so it's not an option for us. Cornstarch is much cheaper than arrowroot and I'd gladly use it if we could. Both starches have been tested and work well!

Time Saving Shopping Tip
Depending on your food sensitivities, you may be able to use premixed all-purpose GF flour blends. Check out montina.com, bobsredmill.com, ener-g.com, orgran.com, and glutenfree.com. I buy my flours from Bob's Red Mill. I dump a bag of each flour into a big container and whisk together. There's no need to measure this way.