One of the hardest things about going gluten free is finding a good wheat flour replacement that is also cost effective. It is even harder if you have other food allergies like soy which is one of the common flours used. If you want to go the pre-made route flour blend, I highly recommend Pamela's Products Baking Mix which is both gluten free and soy free (4 lbs./8 cups for around $19.00). I have substituted it successfully for wheat flour in all kinds of recipes plus you can use it by itself to make biscuits, etc. A good gluten free flour must contain a blend of several different flours to achieve the right consistency that is comparable to a wheat flour. (Read the ingredients of several gluten free flours and you'll see what I mean.) If you're willing to take the time to make a blend yourself, this is the best recipe I've found. It is from the cookbook Allergy-Free Recipes for Kids by Publishers International, Ltd.
It makes 5 cups and costs about $8.12. I used Bob's Red Mill brand for all of the flours and a generic gluten free cornstarch.
1 cup White Rice Flour
1 cup Sorghum Flour
1 cup Quinoa Flour
1 cup Tapioca Flour
1 cup Cornstarch (if you are allergic to corn try Tapioca Starch instead)
Combine all of the flours in a large bowl and mix with a whisk until they are blended completely. This recipe can easily be doubled or tripled. Store in an airtight container in the refrigerator.
*Note: If you can tolerate nuts, try replacing the quinoa flour with coconut or almond flour to add a touch of sweetness.
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