This formula is from www.glutenfreegirl.com, if you are interested in learning more about baking by weight her blog has tons of information. Gluten free girl Shauna James Ahern provides a formula for using whole grain gluten free flours to create more nutritious gluten-free flour blends than the typical rice/corn based starchy flours. She bakes by weight, if you use the same weight of gluten free flour as you would regular all-purpose flour, your baked goods will turn out using your old recipes without needing the use of gums and binders. When making the healthier gluten-free flour mixes use a ratio of 70 percent grain and/or nut flours (sweet rice, brown rice, cornmeal, sorghum, amaranth, teff, millet, oat, buckwheat, quinoa or almond) to 30 percent starches (potato starch, arrowroot, cornstarch, tapioca) will yield an all-purpose substitute for wheat flour. Whole grain gluten-free flours have higher nutritional value and also the whole-grain flours have a higher protein than refined flours. A high-protein content is essential to good gluten-free baking, in regular baking the gluten adds protein to the baked goods, if you don’t increase the protein content of the flours then often a gum like xanthan gum or guar gum is needed to improve the structure of the baked item.
If you want to make a big batch for all the baking in your kitchen – Choose 700 grams of any combination of the following flours:
Sweet Brown Rice
This means that you can make your own blend. If you are allergic to corn, and you know you can’t eat the certified gluten-free oats, blend up 100 grams each of almond, brown rice, buckwheat, corn, millet, sorghum, and teff. Find your own favorite combination.
And then throw in 300 grams of any combination of the following:
White Rice Flour
150 grams each of arrowroot and potato starch, is great
Combine the 700 grams of whole-grain flours with the 300 grams of starches in a big container. Shake it all up. You have whole-grain flour mix. . . .And now you are ready to start baking.