Gluten Free Flours
The main gluten free flour mix I use in my recipes is the Domata brand. Here is a link to their website, so you can see what the mixture contains and what store near you sells it. In my area, I can get it at Hyvee and Natural Grocers.
Domata flour already has Xanthan Gum in it, so it really is more cost effective to buy this mixture. Domata brand is one of the best tasting gluten free mixes I have tried. However, the flour mixture is dense, so I suggest NOT packing the flour into measuring cups. Spoon the flour into your measuring cup.
Also, you can combine Domata brand with this Betty Crocker Bisquick Gluten Free IF you are making cakes, biscuits, pancakes, waffles or anything that you want to rise- BECAUSE..Betty Crocker already has baking soda in it.
I usually use half Domata and half Betty Crocker GF Bisquick.
Here is a link to their website. You can order it here. I have found it at Walmart in my area.
TRICKS
One of the other tricks is that I always add one extra egg to any recipe that call for eggs. I do this because of the egg's Coagulation quality. Basically, the conversion of the liquid egg into a solid, binds together other ingredients.
Binding together ingredients is essential to gluten free baking as there is no gluten to "bind" the flour to your other ingredients, which is why most gluten free products fall apart when you eat them. The Xanthan Gum is supposed to help with this "binding" process, but I have found that it isn't enough. Adding the egg will assist in this problem.
