I recommend that you make your own batch and keep a large zip-lock bag or container on hand. It will make all of your GF baking feel simpler and quicker, taking out the step of mixing them when you are ready to make your cookies or muffins. Keep in mind that this mix has guar gum in it, so if a recipe calls for guar gum or xantham gum be sure to skip that step. Guar and xantham gum are interchangeable, yet guar gum costs much less. That's why I choose that for this recipe. But if you have xantham gum that works too.
Basic ratio: 6 c. flour, 3 c. starch
Rachel's GF Flour Blend:
• 2 cups brown rice flour
• 2 cups white rice flour
• 2 cups sweet white sorghum flour
• 2 cups potato starch
• 1 cup tapioca flour
• 2 tablespoons guar gum
You can use 4 cups of brown rice flour and leave out the white rice flour, or you can keep the recipe as is for a lighter recipe. I do not recommend using all 4 cups white rice flour because I find that too much white rice flour can turn out a little too starchy, or rubbery, and I also don’t prefer the flavor too much.
I love to use sorghum flour. It is very neutral in taste and consistency. I also often feel like we eat too much rice in our home. We eat rice flour noodles, as well as breads made with rice flour, and cereals made with rice flour. Not to mention that we love actual rice and eat it for dinner regularly. If you cannot find sorghum in the store then you can replace it with brown rice flour. I have found that using all brown rice flour works quite well.
Another option is to replace the starches, or a portion of them with corn-starch or arrowroot-starch. I do recommend to keep at least 1 cup of potato starch, because it contributes to the rising, and to keep at least ½ cup of tapioca starch. Tapioca starch causes even more rising than potato starch and also speeds up the browning of the baked goods. However, I have also noticed that potato and tapioca starch are relatively interchangeable for most of my recipes.