Gluten-free Flour

This is a standard recipe that Bette Hagman came up with. She is a pioneer in gluten-free baking. She was coming up with recipes and publishing them when very few people were diagnosed. Now that it's become more recognized, more and more people are baking and there are different recipes out there. This recipe isn't super healthy, but it works pretty well.

Gluten-Free Flour Mix

2 C rice flour
2/3 C potato starch flour (potato flour is different)
1/3 C tapioca starch

When baking with this, you can generally substitute cup for cup in a recipe. However, you must also use xanthan gum! When I first started baking, the rule of thumb was 1 t xanthan gum per 1 cup of flour. However, later, people started using 1/2 t xanthan per cup of flour. I usually only 1/2 teaspoon, but my mom still uses 1 t. It depends on various factors like humidity, elevation, the recipe, etc. which guideline is best. Try them both out and see what works best for you.