Gluten Free Flour Recipe Update

There are many gluten free flour blends on the market and quite frankly I’ve only tried a few.  When I first went gluten free is when I tried them; Mona’s was given to me by a friend (this company has gone out of business since).
Bob’s Red Mill has quite a selection of gluten free flours also and I did try a few of his blends. It seemed to me it may be less costly to blend my own flours. If you’ve read the blog I’ve listed a rice flour blend before but quite frankly it isn’t my number one. Sorghum flour is my number one. When I mix up a cake batter and it tastes just like a wheat flour batter then I’m pretty convinced the finished cake is going to be good. I use this sorghum flour blend almost exclusively now.
The sorghum flour blend is perfect for most gluten free baking and turns out a far superior product to the rice flours.
The recipe comes from 1000 Gluten-Free Recipes by Carol Fenster. I double the recipe always and I use a combo of the potato and cornstarch (if one is good, both is better!).

1 1/2 cups sorghum flour - 3 cups
1 1/2 cups potato starch or cornstarch - 1 1/2 cups each potato starch and cornstarch
1 cup tapioca flour - 2 cups
Whisk together and store, tightly covered, in a dark, dry place.

~Thanks for reading What The Food~

Banana Chocolate Cake