Gluten-Free All-Purpose Flour Blend

From the February/March 2009 issue of Living Without magazine, I give you the all-purpose flour blend. Intended to be used "for all your gluten-free baking", I've only tried it with my chocolate chip cookie recipe so far. It worked pretty well, (the second time!), but I lowered the baking time by 25*F, and the ratio of flour blend to regular all-purpose flour was more like 1 cup flour blend = 3/4 cup all- purpose flour. All the ingredients were available at Safeway and/or Nutter's Bulk & Natural Foods. It is recommended in the magazine, that you add 1/2 teaspoon Guar Gum or Xanthan Gum to each cup of flour blend. "It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling." Both guar and xanthan gum were available at Nutter's. (I bought guar gum, as it was 1/3 the price of the xanthan, at @ $5/250 g compared to @ $15/250 g)

If you try this, please let us know how it worked. Share your recipes via email, and I'll be sure to give you full credits. Wouldn't you like to be the guest blogger of the day? Sure you would! : )

Gluten-Free All-Purpose Flour Blend:

1/2 cup rice flour
1/4 cup tapicoa starch/flour
1/4 cup cornstarch or potato starch