Make your own big batch of gluten-free flour. This is the best one! Use it in pancakes, muffins, cakes, as a thickener or in any recipe that calls for plain flour.
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.
Xanthan gum is bad for the good bacteria in your gut. We need more recipes without gums. There are gum free nut milks now (Rude Health for example) but many of the gluten free products in supermarkets still have xantham gum, so it's good to bake our own without gums. http://reclaimingvitality.com/microbiome/ - 20 May 2018
Tried and true! I use this for most everything all the time. I have also subbed superfine white rice flour in place of the brown and it works perfectly. I have a 5 litre jar with this ready in house always. I use this cup-for-cup in cakes, cookies and sweets. For crepes I take away two tablespoons adding buckwheat flour to the mix. For savoury and bread recipes that I am converting I typically use 3/4 cup of this mix to 1 cup regular wheat flour adding 1/3 cup of another flour (sorghum, millet, quinoa or similar) because it adds some flavour and nutrients. Thanks for sharing. - 02 Jul 2014 (Review from Allrecipes US | Canada)
I converted this blend of awesomeness to a self-rising flour by adding 1.5 tsp baking soda, 1.5 tsp salt and 1.5 Tbsp baking powder. - 26 Apr 2015 (Review from Allrecipes US | Canada)