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Unfortunately, I haven't found a single flour that works well as a replacement for wheat flour. Instead, I use flour blends in an attempt to mimic the characteristics of wheat flour. The trouble is a blend that works really well for cookies or brownies doesn't work as well in waffles or cakes. Some day I may find or develop a blend that works as a substitute for wheat flour in all recipes but until that happens, I have a few different flour blends I rely on.
I've converted most of my recipes to list every flour used rather than referring to a mixed blend. I case I missed updating a recipe or two along the way, or you'd like to see what my flour blends are comprised of, they can be found here.
NOTE: Many of the other recipe pages on this site have the recipes listed alphabetically. This page has them listed in the order of most commonly used to least commonly used.
This is a very basic white rice flour blend which works well as a substitute for wheat based thickening agents and in some cookies recipes. If I'm in a hurry, and I think a basic flour blend will work, I'll reach for my jar of this before any other blend.