Gluten-Free Flour Blend

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My friend Beryl, who is an awesome photographer and is going to teach me how to take beautiful pictures of my baked goods, is gluten-free. I am always telling her about the recipes I am making. Wanting to share my baking love with her, I’m going to try out some gluten-free recipes so she can (hopefully) have some deliciousness to enjoy! In order to make a gluten-free chocolate cake recipe I found, I need to have a gluten-free flour blend. I found a recipe for one at food.com. We ordered all the ingredients, which came in a few days ago. Tonight I was finally able to make the blend, which actually only took me about 5 minutes to put together.

Flour Pic

To make my blend, I actually halved the recipe because I only had one bag of the Thai Rice Flour. Hopefully it still works well in the cake!

The original recipe calls for:
6 cups oriental rice flour (Thai)
2 cups potato starch (not flour)
1 cup tapioca starch

And I used:
3 cups oriental rice flour (Thai)
1 cup potato starch
1/2 cup tapioca starch

To anyone who bakes gluten-free often, what do you find to be the best blend? Any tips or tricks for someone just venturing into the world of gluten-free baking? Any blogs or recipes I should check out to help me to make the most delicious gluten-free goods for my friend?

Thanks for any help!
Baking love!
Heather