Here is the mix I use. I adapted it from the Allergen-Free Baking book but I doubled the mix because I don’t like having to make more of the mix after just two recipes. This is enough to use for 6-8 baking recipes.
6 cups brown rice flour (you will have to buy two bags of Bob’s Red Mill).
2 and 2/3 cup potato starch (One bag of Bob’s Red Mill will be enough. And remember, NOT potato flour. Get Potato STARCH)
2/3 cup tapioca flour/starch (One bag of Bob’s Red Mill will be enough. There is no difference between tapioca flour and starch.) The bag can be used for 3-4 mixes.
2/3 cup sweet white rice flour One bag of Bob’s Red Mill will be enough for 3-4 mixes.And the bag can be used for 3-4 mixes. This is something that I generally have to order from Amazon. Sweet White Rice Flour is different from White Rice Flour as it is more glutinous due to it being made from short grain rice (same as the sticky rice used in sushi). I find that this adds a bit of softness and gooey-ness that I like in my baked goods. If I have forgotten to order this product, I omit this and just increase the tapioca starch by 2/3 cup and it works just as well.
Mix all together and put in a large ziplock bag and store in the refrigerator.
You will need xanthan gum or guar gum for almost all baking recipes. The price of a bag of xanthan gum is higher but keep in mind that it will last through 40-50 baking recipes. My bag of Bob’s Red Mill xanthan gum has last me one year, and I still have 1/3 of the bag left.
All of the flours above are easily found in the gluten free section of your regular grocery store. I’ve been working with the Bob’s Red Mill brand. I have used Authentic Foods Superfine Brown Rice Flour, and it does improve the texture but the density is hard to control. Until I am able to figure out the exacting weights and ratios, Bob’s Red Mill has suited us just fine. (We are thankful for Bob!)