Gluten-free flour is challenging. If you haven’t seriously considered just giving up on it and having a flour fight instead, a) something is most likely very, very wrong with you, and b) well, just trust me; it’s challenging. Everyone has their own personal mix that they swear by, but somehow (oh conspiring universe!), they never work for me. So, just in case you still care enough to try ANOTHER flour blend, here is my favorite:
Gluten-Free Flour Blend
Adapted from: King Arthur Flour
- 1 1/4 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
Combine flours. Yields 2 cups. These are common and very handy ingredients that are available at any health foods store. Clever points to anyone who makes a large batch ahead of time and keeps it in the fridge.
P.S. The chocolate cake recipe under the link above is top-notch. Hint hint.
all my love, grace 
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