Wow…gone are the days when all you could find in health food stores was white and brown rice flours….maybe tapioca starch, if you were really lucky.  Now a days there is so much more available!  Bless the Gluten Free Food  Gods….we need you!!!
I use a variety of gluten free flours in my kitchen……
Organic Brown and White Rice Flour
Sweet Rice Flour commonly known as Glutinous Rice Flour
Tapioca Starch
Potato Starch (not flour)
Sorghum Flour
Millet Flour
Quinoa Flour
Coconut flour
Fava bean flour
Chick Pea Flour
Pea Flour
Ground Flax Seed
Then the glue, the stuff that makes texture:  Xanthan Gum  and  Guar Gum.  I have to say, I have not used Guar Gum that often, but have had great results with Xanthan Gum in breads, muffins, and baked goods.
Most of my flours, I keep in large glass sealed jars….millet, sorghum, and rice flours I keep in the freezer.  For recipes such as  breads, pies, pancake/waffles I make up big batches of pre-mixed  flours and store in airtight containers…..usually they are used up fairly quickly, so it saves time to make up big batches to have on hand.   Stocking up, being organized, planning a “baking morning” for the week saves a lot of time and hassle……and I know in the beginning, it seems daunting, but once you get into a routine….it will make life soooo much easier.  For recipes that include a pre-mix, I will link the pre-mix recipe for that specific  recipe .... such as bread or pie etc.  Where we live, often the bigger grocery stores will carry rice, tapioca and potato starch flours in the Ethnic Aisles - much cheaper than buying in a health food store.  Some Asian stores also carry these flours as well.    Over time..... it does get easier living in a Gluten Free World... after 15 years, I have seen a lot of progress.  And bless all the wonderful gluten free blogs out much good good information and amazing recipes!  More baked recipes on the way.....

Ina Gawne
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April 18, 2010