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1/4 cup bean flour
Mix all ingredients together.
Poster's Notes:
And I cook by feel so I don't always sub straight across this mix for regular wheat flour. Sometimes it takes a little more, so times a little less. As weird as it sounds, GF baking really depends weather conditions, humidity, and a host of other conditions that don't affect wheat. Just baking a loaf of bread is a test of patience or perseverance.
Posted by Brenda-Lee Olson
Nutritional Info Per Serving: N/A
1/4 cup sesame seeds, coarsely ground
1/4 cup sweet rice flour
1/4 cup tapioca or cornstarch
The usual advice is no more than 1/3 soy (or other bean flour), and the remainder 1/2 and 1/2 of two other GF flours. My standard blend is actual slightly different as I use ground sesame seeds to have added calcium (sorry to be confusing).