One of the frustrations with gluten free baking is that you suddenly have to deal with multiple different flour blends depending on what you are making. They usually involve ingredients that can be hard to come by or that are expensive.
And let’s not get into how much more expensive the GF flour blends are than regular flour. It’s not good for my blood pressure.
I recently bought Gluten-Free Baking Classics by Annalise Roberts. The recipes are fantastic and this book deserves a place in the gluten free baker’s library.
She also provides the recipes for her 2 main flour blends. One of these is responsible for me crying, because it made a sandwich bread that tasted and felt like bread, not weirdly plain pound cake! That same bread flour blend is responsible for the amazing blueberry muffin recipe I’ll be posting shortly.
Go have a poke around Annalise’s website. It’ll be time well spent.