A Versatile Flour Blend For Almost Any Application.

I've looked for a way to just replace the flour used in many tasty treats to simplify the task of finding good recipes. I've found that a 1:1:1:1 ratio of White Rice to Brown Rice to Oat to Corn flours will make a perfect substitution for wheat flour. This blend is really easy to use - Corn contains a modified gluten protein that acts similar to that found in wheat. If you do not react to the Corn Gluten simply replacing the last 1/2 C of flour in your recipe with 1/3 C of Corn Starch you will no longer need to use Xanthan Gum. If you do react to the Corn Gluten then use the ratio 1:1:1 of White Rice to Brown Rice to Oat flours; replace the last 1/2 C of flour in your recipe with 1/2 C of Potato Starch and add the Xanthan Gum. Hopefully it will work for you as well as it has been working for me! :)
Good Baking, -J