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Need a substitute for wheat or gluten-based flours? Look no further! Shauna the Gluten-Free Girl provides an excellent tutorial: Just weight out the ingredients, then toss to mix.

These are just a collection of gluten-free flour mixes that I’ve liked using in baking and thickening sauces. Recipes can be completely gluten-free, including brownies, financiers, and cornbread.

My preferred ones are tapioca, amaranth, millet, sorghum, and non-glutinous white flour. Bob’s Red Mill sells quite a few whole grain, non-gluten flours; well-stocked Asian grocers will carry white (non-glutinous, non-mochi) rice flour. I’ve tried brown rice flour, but it lends a gritty texture; and I usually like quinoa, but some people might find it tad bitter rather than nutty.

Equipment

• A scale
• Large enough container with a well-sealed lid

Method

Weigh your selected flours in the container. Cover it firmly, so that flour won’t proof out. Shake shake shake shake until well mixed.

Mix #1

• 100 grams (3 1/2 ounces) tapioca flour—also called tapioca starch, derived from cassava, a.k.a., manioc
• 100 grams (3 1/2 ounces) Thai white, non-glutinous rice flour—Erawan brand with the red label is good
• 100 grams (3 1/2 ounces) amaranth flour
• 100 grams (3 1/2 ounces) millet flour
• 100 grams (3 1/2 ounces) potato flour—as opposed to potato starch; don’t worry, you won’t notice the potato-y-ness at this amount

Mix #2

• 200 grams (7 ounces) tapioca flour
• 100 grams (3 1/2 ounces) Thai white, non-glutinous rice flour
• 100 grams (3 1/2 ounces) millet flour
• 100 grams (3 1/2 ounces) quinoa flour
• 100 grams (3 1/2 ounces) sorghum flour

Mix #3

• 100 grams (3 1/2 ounces) tapioca flour
• 100 grams (3 1/2 ounces) Thai white, non-glutinous rice flour
• 100 grams (3 1/2 ounces) millet flour
• 100 grams (3 1/2 ounces) quinoa flour
• 100 grams (3 1/2 ounces) sorghum flour