I have tried several types of gluten-free flour mixtures. The best known author for gluten-free baking and cooking is Bette Hagman. She passed away but her books live on. Look her up on Amazon for detailed information on flour mixtures. Many cookbook authors use her flour mixtures and give her credit; others use them and do not give her credit.
I think the following information is from one of her books:
GF Flour substitute: six parts rice flour (white), 2 parts potato starch flour, 1 part tapioca flour. Use this like you would regular flour – cup for cup. Use extra egg and leavening in recipe. May need to replace oil w/mayonnaise or butter w/shortening.
White rice flour: milled from polished white rice – bland in flavor. Does not distort the taste of the baked product. Baked goods prepared with only white rice flour tend to have a grainy texture. Keeps well so it can be bought in quantity.
Brown rice flour: flour milled from the unpolished rice, this is bran-flavored. Great for some breads, muffins, and cookies where the bran taste is desired. Oils in the bran – buy limited quantities because it has a shorter shelf life. Store in freezer to extend the life.
Rice Bran: flour obtained from polishing brown rice – rates high in minerals and Vitamin B/E, protein and fiber. Good for cookies, muffins, and some breads. Short shelf life and high in oils.
Sweet Rice Flour: Excellent thickening agent. Good for sauces that are to be refrigerated or frozen – it inhibits separation of liquids.
Rice Polish: This is a soft, fluffy, cream-colored flour made from the hulls of brown rice. Short shelf life.
Potato Starch: A very fine white flour with a bland taste, excellent for baking when combined with other flours. Good thickening agent for cream soups (mix w/water first) use about half the amount you would use of wheat flour. Keeps well.
Potato Flour: Do not confuse with potato starch. Heavy flour with definite potato taste. Often can be replaced with potato buds (instant potatoes) or mashed potatoes.
Tapioca Flour (aka Tapioca Starch): A very light, white, velvety flour obtained from the cassava root, this imparts a bit of “chew” to baked goods and is excellent used in small quantities with other flours for most baking. Use in almost equal parts in recipes where “chew” is desirable, such as English muffins, French bread, and pizza crusts. Keeps well.
Soy Flour: a yellow flour having high protein and fat content, this has a nutty flavor and is most successful when used in combination with other flours in baked products that contain fruit, nuts, or chocolate. It also is excellent in waffles for its distinctive taste. Soy flour has a short shelf life and should be purchased in small quantities.
Cornstarch: a refined starch obtained from corn. It makes a clear thickening for puddings and fruit sauces. It is also used in combination with other flours in baking.
Corn Flour: a flour milled from corn, this can blended with cornmeal when making cornbreads and corn muffins.
Xanthan Gum: a powder milled from the dried cell coat of a microorganism called Xanthomonas Campestris grown under laboratory conditions. It works as an excellent substitute for the gluten in yeast breads made from flours other than wheat.
Guar Gum: a powder derived from the seed of the plant Cyamopsis Tetragonolobus. This can have a laxative effect.
Principles of Substitution for 1 cup wheat flour:
• 7/8 cup rice flour
• 5/8 cup potato starch flour
• 1 cup soy flour plus ¼ cup potato starch flour
• ½ cup soy flour plus ½ cup potato starch flour
• 1 cup corn flour
• 1 scant cup fine cornmeal
• 1 cup of the GF Flour mixture
White rice flour and brown rice flour are interchangeable except in some recipes where the white color is important.
There are other flours that are not mentioned above that I have used. Such as almond flour - it is almonds that have been finely ground.