How to make your own
Gluten Free Flour Blends

 You can use any of these grains or starches for your flour blends.

Rice, Corn, Millet,Amaranth, Teff, Sorghum, Soy, Potato, Beans, Arrowroot, Quinoa, Tapioca, Flax, Wild Rice, Buckwheat, Indian rice grass, Almond meal or any other nut meals, Popcorn, Mesquite beans.  You can also use certified gluten free oats which are now available.

Why is a flour blend recommend instead of just using one "flour"? Blending a variety of these together helps to round out the flavor. It also allows you to use a starch to help lighten the heavier flours like beans or nut meals.

You can also combine "cereal" type flours with "bean" type flours to form a complete protein that you can bake with. That is why you often see cornbread served with chili. The corn and the beans form a complete vegetable protein combination.

Some people do not like the flavor or texture of rice flour so they prefer to use something else. A lot of it is individual taste. Play around with the different flours at first and see which ones you like better.

For a good middle of the road combination mix together: 
3 cups of heavy( cereal or bean type)  flour
with 2 cups of a starch. This will give you a good "all purpose" blend
that you can use for everything.

If you will be baking often, you can store this in your cupboard. It doesn't take long to go through 5 cups of flour blend. If you stir up a big batch, go ahead and keep it in the refrigerator to stay fresher longer. Remember, most of these flours are whole grains and will go rancid faster. They also do not have any preservatives in them either.

Here are to blends for you to try:

Gluten free flour blend

Self-rising gluten free flour