About this recipe: Looking to make your own gluten free flour? This is my best recipe and works wonders! It makes roughly 1kg of plain gluten free flour. A tightly sealed container is a must if you are not going to use this blend straightaway.
Not all gluten free baking recipes require the addition of xanthan gum, but you can add it to your homemade gluten free flour mix if you are making biscuits, cookies, cakes or pastry. The rate is 1/2 to 1 teaspoon of xantham gum per 140g gluten free flour.
To make your own gluten free self-raising flour, add 1/4 teaspoon salt and 1 1/2 teaspoons gluten free baking powder per 140g of homemade flour mix. It is essential to give volume to scones, pancakes and cakes.
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.
Moisture control is more important than temperature to keep the flour fresh; storing the flour in an airtight container is a must.
Another valid mix to use for your all-purpose GF baking needs. I used this mix in a crostata as well as in pancakes and was happy with the results. The texture is similar to wheat flour but lightened thanks to the potato starch. The millet adds an earthy flavor but doesn't show-off, just gives a nice rustic aftertaste. It was hardly detectable in the pancakes. Thank you for the recipe. - 11 May 2016