While I personally don't use a lot of blends, now that I have a better grasp on gluten free flours and starches, I sure did in the beginning, and this was and remains one of my favourites.
For more recipes that use this blend, see "How Can it Be Gluten Free", Vol 2 by America's Test Kitchen. Amazon.ca carries it for a good price ;)
To sub in a recipe like cookies or banana bread, you only need 1/8 tsp of xanthan or guar per cup of blend for added structure and to help prevent over spreading. You can even leave out the gums, as the flax helps to bind everything together.
It is a good idea to let cookie dough sit on the counter for 30 minutes before baking to soften the starches in your gluten free blends.
Store in an air tight container in the fridge or freezer unless you do a lot of baking, then you can leave in cupboard.
Make sure to bring to room temperature before baking.
Servings: 10
Ingredients
24 ounces (5 1/4 cups) teff flour
8 ounces (1 3/4 cups) brown rice flour
8 ounces (2 1/3 cups) ground golden flaxseeds
5 ounces (1 cup) sweet white rice flour
Instructions
Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months, or freeze for up to 6 months. Bring to room temperature before using.