Through a lot of trial and error, I have come up with these two different gluten free flour mixes. Both work very well in most recipes, I haven't had a failure yet!
I add 1/2 teaspoon of xanthan gum per cup of the all-purpose mix when I make cakes and quick breads. I find the texture of biscuits and scones a little more tender when I only use 3/4 teaspoon per 2 cups of all-purpose flour and I don't add any xanthan gum when I make pancakes and waffles. The texture can seem a little gummy if you do.
I usually add 1 tablespoon of xanthan gum per cup of the bread flour. You can also add 1 teaspoon of apple pectin per 3 cups of bread flour to retain a little more moisture. I don't like using more than that, it can make the loaf of bread a little heavy in my opinion. I hope you have success with my mixes, I would love to hear your feedback!
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