I don’t know about you, but I have a hard time paying $8 for a GF cup-for-cup flour blend. In fact, I’ve never bought even a bag of that stuff, on principle. Doesn’t seem right to capitalize that much on others’ health-related need for GF flours. But enough of my rant–let me tell you what I do instead! I went online to Vitacost (which frequently has sales going– the GF flours of several varieties were anywhere from 15-47% off, last I checked, which was yesterday) and during a buy-one-get-one sale I bought 4 boxes each of sweet sorghum flour, potato starch, and tapioca flour. The sale happens regularly, and I’ve restocked twice this way.
Then, I mix them in this ratio:
1 1/2 cup sorghum flour
1 1/2 cup potato starch
1 cup tapioca flour
Buuuut I don’t like to measure. So instead I just dump these amounts into a container and shake it up. Easy peasy.
2 lb bag sorghum flour
2 lb bag potato starch
2/3 of 2lb bag tapioca flour
Keep reading! In regular wheat flour, gluten acts as a binder that allows baked goods to stretch, and the GF mix needs a binder too…so for each cup of the mix, I add 1 tsp of psyllium husk to whatever liquid is in whatever recipe I use.
In my research for digestion-friendly replacement for xantham gum (which is a product of the bacterial fermentation of the sugars in either corn, soy, wheat or dairy) or guar gum (which is derived from the guar bean–not bacteria–but can still cause digestion issues), I settled on psyllium husk.
P.S. You can use that leftover tapioca to thicken your GF soups and gravies! Use 1-2 TBSP with your butter, ghee, or coconut oil (I would use the latter) to make a slurry, then slowly add your broth or other liquid.