Gluten Free Flour Mix

I received a request to post the flour mix that I like to use. It is actually from the book “The Gluten-Free Gourmet Bakes Bread” by Bette Hagman. I actually recommend this book to anyone wanting to bake their own bread and bread type things. Every recipe that I have made has turned out rather tasty and it includes directions for using your bread machine (although I prefer the oven method). Note: If you do buy this book, I suggest baking your bread at 350°F rather than the recommended 400°F and for a little bit longer (about an hour).

Four Flour Bean Mix

2/3 Part Garfava Bean Flour
1/3 Part Sorghum Flour
1 Part Cornstarch
1 Part Tapioca Flour/Starch

I like to mix up a big batch and store in a container or ziploc bag. The book claims that you can exchange this mix cup for cup with wheat flour, although I have not tried that yet. But you still need to add some xanthan gum.