When I’m baking recipes that my grandparents used to make, it’s sometimes tricky figuring out the flour exchange.  So I have a bag of gluten-free all purpose baking mix in the cupboard ready to substitute.

  • 1 cup sorghum flour
  • 1 cup potato starch or tapioca starch or arrowroot starch
  • 1/2 cup amaranth flour
  • 1 tsp xanthum gum

This works well in cookies, muffins and baked goods.  I don’t use it for heavier things like breads.  I don’t yet experiment in that department 😉