Basic All-purpose Gluten-free Flour Blend
Generally I use whatever flours I happen to have on hand, but more specifically I mix about two parts combination of flours (millet, rice, buckwheat, sorghum, almond, garbanzo bean, masa harina, etc.) to one part starch (my preference is tapioca). Every kind of flour has different properties that lend themselves better to certain situations. So in an all purpose flour it’s nice to combine a few of them. Millet for instance can absorb a lot of liquid and has a flavor somewhat reminiscent of cream of wheat. It’s best to blend it with sorghum or rice flour. I like to start with rice and/or sorghum flour as a base, making up at least one part or more of the entire flour mixture. Then I pick a number of the other flours such as almond or garbanzo for flavor or texture or other properties I’m looking for (garbanzo flour tastes like beans, so it’s best used for savory dishes with other strong flavors).
Here’s an example of a typical flour blend I would use:
½ c. rice
½ c. sorghum
½ c. millet
¼ c. almond
¼ c. buckwheat
1 c. tapioca starch
Oh, Sandy. I love you’re rich, diverse character. You change at whim and with the seasons and whatnot.