Gluten Free cooking can be incredibly daunting when first starting out.

To say the least! I am going to try and break it up into small sections so I don’t have any naps occurring while reading my blog. I can not stress enough the importance of finding a flour mix that suits your tastes and needs. Many people who are gluten intolerant are also sensitive to other grains, such as corn. There are many substitutions.

Please do not go out and buy every single flour that is labeled gluten free.

Unless you have an extra $100 or so to blow. If that is the case feel free! No, I am not exagerating. That is what I spent the first time I went out and attempted this whole process. I finally threw away some of those flours that I had purchased 5 years ago and never used. There are so many combinations. Some for baking and some for just cooking. I like to try and use only a few. It saves on cost.

Bette Hagman was one of the pioneers in GF cooking.

It took her many years to perfect the mixes and recipes but they are a huge benefit for those of us who came after her. This recipe is very simple to make and can be used to replace wheat flour in most recipes. I stress the words most because there will always be at least one recipe it won’t work well for. I highly recommend purchasing some of her books. They are very valuable resources.

Bette Hagman’s GF Gourmet Flour Mix

• 6 cups white rice flour
• 2 cups potato starch flour(not potato flour)
• 1 cup tapoica flour

These ingredient can be found at most grocery stores and sometimes you can get them on Amazon without paying the cost of shipping. I know all the Walmart Superstores I have been to carry rice flour and our little local grocery store carries all three flours. I know I haven’t said it yet but I live in the sticks and Walmart is our largest store in the area.

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