Answers abound! But to recommend only a couple flour blends when there are a wide variety of quality options to choose from would be like having you test drive only two cars at the dealership among dozens of exceptional models. Your experience would be limited. So, embrace a journey of gluten-free flour blend discovery!
To begin experimenting with wheat flour substitutions at home, consult gluten-free cookbooks for an array of different gluten-free flour blends. You’ll find many variations that are different from one another and many that are similar. You will often find white rice flour, tapioca flour, and potato starch in a blend, while others will capitalize on other flour combinations, some of which feature the rising star sorghum flour. Even quinoa flour, amaranth flour, sweet white rice flour, soy flour, and teff flour are being used in flour blends.
The flour blends you’ll find in cookbooks have been tested and approved by the cookbook authors in their recipes, but don’t be bashful in tweaking their ratios and flours to find the formula that suits your recipe needs best. Ask members of your local gluten-free support group about what blends they like and have found successful. Browse the Internet for options. If you like to bake from scratch, take on the search of a flour blend you will use regularly with a sense of adventure. Try many and have fun! Also, use the flour combinations you discover as guidelines for creating your own signature all-purpose flour blend. Consider making the flour blends in big batches so that they are at the ready for many of your baking needs. Store them well and use as you would use all purpose flour.
Reality check: Remember that not all gluten-free recipes are created equal. While one flour blend will work well for one recipe another flour blend will not work as well for the same recipe. You’ve left the world of using just one flour (general all-purpose wheat flour) and have entered the realm of one size does not fit all. The gluten-free flour blend is like architecture, you have many materials at your disposal to build a quality structure and flavor in your baked goods. You simply have to find the materials that work best and that your palate enjoys most.