Every gluten-free baker has his or her favorite, signature blend of flours and starches. This one is mine. I don't pretend that it's perfect for every vegan and gluten free baking project, but I've found it to be a reliable, all-purpose blend with a neutral flavor and nice crumb. —Gena Hamshaw
brown rice flour (superfine brown rice flour will give the best results)
sorghum or millet flour
tapioca flour (also known as tapioca starch)
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.