There several different blends of Gluten Free Flour available on the market , some are better for some purposes than others. You have to experiment yourself, what I may prefer may not necessarily be what you prefer. I also like to use coconut flour whenever I can because it has more protein and fiber and smells so heavenly; it also tastes wonderful [well, at least to me and my daughter]. I have also used quinoa flour and almond flour, these are also wonderful additions to the other flours as they also boost the protein and fiber of the mix.
I found this great video from Living Without that I thought I would share if you are looking for a great blend to make on your own.
It is always great to have a Gluten free flour mix made up, it makes baking so much easier and faster. This will keep stored in the refrigerator.
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