Step 1

Blend together and store in a secure container in a dry place (I prefer a large mason jar).

Step 2

This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don't find it necessary.

Step 3

This blend has worked wonders in muffins, cakes, quick breads, gingerbread cookies, corn bread, waffles, crepes and many other recipes.

Step 4

I also have a Gluten Free Whole Grain Pancake Mix that works beautifully with an egg. And a Gluten Free Pizza Crust that utilizes a slight variation of this blend.