I do not adhere to any "special" blend when it comes to gluten free flours. Different recipes call for different blends, and honestly, the scientist in me longs for any new experiement, no matter how small. Presently, I am enjoying the addition of sorghum flour in my baking, especially in cookies, coffee cakes, and bars. If you have not yet tried it, I suggest you do give it a go and see how you like it. I have worked this past week baking with the following blend:

Gluten Free Flour Blend #1
1 part sorghum flour (sweet white)
1 part corn starch
2 parts white rice flour

These are all products that are becoming more widely available in the "main stream" grocers. Whole Foods Markets carries the most extensive selection by far; however, Kroger is quickly picking up the pace when it comes to the number of products they carry for folks with gluten and other allergies/sensitivities. And, of course, if you are in a more remote area, there is always internet ordering.

If you try this blend, let me know what you think - kudos, as well as constructive criticism, are always welcome here.

Enjoy!


Gluten Free Flour Blend #2
1 c. white rice flour
½ c. EACH: sorghum flour, millet flour, potato starch 
Whisk together until evenly blended.