Gluten Free flour is kind of the rogue agent in the baking world. It’s rebelious. It doesn’t play nice with everyone. It doesn’t do what all the other flours do. When you go to bake something with gluten free flour, most recipes don’t do well with one note of grain, like all rice or all millet. Sometimes you gotta mix things up a little for your recipe to work.
My favorite gluten free, all purpose flour is one that I have used a lot. I use it in quick breads, pizza crust, pancakes and sandwich bread. I wish I could say that I came up with it on my own, but when I was new at this gluten free thing, I clung to every word typed out by Karina at Gluten Free Goddess. Here is her recipe for Karina’s Basic Gluten-Free Flour Mix. (You’ll have to scroll down the page to find it.)
When you are dealing with multiple food allergies, make sure that the ingredients that you purchase to make a flour mix are made in facilities that do not process other allergens. Companies like Bob’s Red Mill are good for those not dealing with nut or soy allergies, but they do produce soy and almond flours, so that is something to consider. Authentic Foods is another good source for a wide variety of gluten free flours.
As always, check with your medical professional on the severity of your allergy and make sure the ingredients you are using are safe for your particular needs.