Shauna James Ahern's All-Purpose Gluten-Free Flour Mix

1. Dump all of the flours in a large container (we like the large plastic containers restaurants use to store their food, which we buy at restaurant supply stores) and shake. Shake and shake and shake harder until all the flours have become one color. There. That's your flour. Whenever you want to bake, just reach for that container and measure out how many grams you need for that recipe.

Notes

Here's one of the main reasons I write my recipes in weight. What do you do with this mix if you can't do rice flour because of your rice allergy? Just substitute tapioca flour or arrowroot instead. You can't find millet? Try sorghum for your whole-grain flour, or buckwheat.

We don't think of this as our mix but yours. Make the mix that works for you, based on what flours you can eat, what you can find in your local store, or just what you have in the kitchen at the moment.

Think 40 percent whole-grain flour and 60 percent starches and white flours and you'll have flour in your kitchen for all your baking needs.