Building your own gluten-free flour blend gives you complete control over texture, flavor, and performance. The basic framework is: 40% whole grain flour (brown rice, oat, or sorghum), 30% white flour (white rice or millet), 20% starch (tapioca, potato, or corn), and 10% protein flour (almond or teff). From this base, you adjust ratios based on what you're baking — more starch for cakes, more whole grain for bread, more protein flour for cookies. This tutorial walks you through the formula and provides five ready-to-use blend recipes.
#flour-blend#custom#diy#advanced
