I have tried many different GF flours. I got so frustrated so often. One would work for waffles but not pancakes, one would work for bread but not puff pastry. Bean flours have an AWFUL aftertaste in our opinion and I don't really like sorghum either to be honest. So I started mixing and playing. I found it. Replace flour in all your favorite recipes cup for cup with this mix. We recently made puff pastry in girl scouts. We made two batches, one with regular flour and one with gluten free flour. We purposely tested the theory (my co-leader is awesome) by making an outsider, who didn't know they were different, a snack using two puffs. One of each. She loved them. She didn't know they were different! This flour is now my winner. It has worked exactly like wheat flour for EVERYTHING so far. Cookies, waffles, pancakes, pastry and now I am trying it with breading and pasta. I will always link back here now.
2 cups white rice flour
2 cups brown rice flour
1 1/3 cups potato starch (NOT FLOUR)
2/3 cup tapioca starch
2 Tblsp Xantham Gum
Make sure it is mixed WELL. I store it in my previous flour container (make sure if you do that it is well washed first) on the counter. It holds well but then again I use it a lot.