1:1 GF Baking Flour
A gluten-free blend that swaps in cup-for-cup wherever a recipe calls for all-purpose flour, no math, no recipe rewriting required.
What It Is
Six ingredients work together here to do what gluten usually does: sweet white rice flour and sorghum flour carry the structure, potato and tapioca starches lighten the crumb, and xanthan gum holds everything together so baked goods don't crumble apart. The result is a blend designed to behave like the flour you already know.
It earns its "1:1" name in recipes that call for all-purpose flour, things like muffins, quick breads, cookies, and pancakes. Yeast breads are trickier territory and may need some extra tinkering.
What To Do
Measure it the same way you would all-purpose flour: spoon it into the measuring cup and level it off, or weigh it. It performs well in most standard recipes without any other adjustments. Baked goods may take a minute or two longer in the oven, so start checking a few minutes early.
Store it in a sealed container in a cool, dry spot. For longer storage, the fridge or freezer keeps the rice and sorghum flours from going stale. Bring it to room temperature before baking for the best texture.
