When I first started baking gluten free for my toddler, I used Bob's Red Mill all purpose baking mix. It was easy because it works well in most recipes. But, it is heavy on the garbanzo bean flour and you really can taste it....or sort of smell it...in the finished product. I got tired of it. There are a lot of good all-purpose gluten free flour mixes out there, this is just one that has worked for me. It replaces wheat flour in most recipes very well (as long as you add the right amount of guar or xanthan gum) and it makes a pretty nice, light crumb. I use it to make these delicious dinner rolls from Simply gluten-free's blog. They are one of the lightest, fluffiest gluten free yeast rolls I have made.
GF All Purpose Baking Mix
3 cups brown rice flour
3 cups other flour - white rice, millet or sorghum
2 cups potato starch (not flour)
1 cup tapioca starch**
Combine all the ingredients in a large bowl and mix well with a wire whisk until well combined. Then, store in an airtight container.
When using in a recipe, replace wheat flour with equal amounts of this mixture and add the following amounts of xanthan or guar gum*:
1 tsp per cup for cakes, cookies and cupcakes
2 tsp per cup of flour for breads or pizza crust
*xanthan gum is derived from corn in some way, shape or form, so guar gum is a corn-free alternative. Both of these gums can be found in the baking section of Whole Foods or the organic/gluten free section of your local grocer.
**Tapioca starch is the same as tapioca flour and it can be found for a very good price at a local asian market. White rice flour is also very cheap at an asian market.