To prepare each all purpose gluten free flour blend below in whatever quantity you’d like, simply apply the various percentages listed for each component gluten-free flour to the total quantity, one by one.

For example, if you wanted to put together 140 grams of flour (which is the proper measurement for “1 cup” of an all-purpose flour blend by volume in my recipes), using the Mock Better Batter Blend, here’s the math:

30% BRF = 30% (or 0.30) x 140 grams = 42 grams Superfine Brown Rice Flour
30% WRF = 30% (or 0.30) x 140 grams = 42 grams Superfine White Rice Flour
15% TS/F = 15% (or 0.15) x 140 grams = 21 grams good quality Tapioca Starch/Flour
15% PS = 15% (or 0.15) x 140 grams = 21 grams Potato Starch
5% PF = 5% (or 0.05) x 140 grams = 7 grams Potato Flour
3% XG = 3% (or 0.03) x 140 grams = 4 grams Xanthan Gum
2% PPP =  2% (or 0.02) x 140 grams = 3 grams Pure Powdered Pectin

If you add up all of the numbers, it will equal 140 grams (go ahead and check!). So make as much or as little as you like. I generally make 10 cups at a time of my favorite blend (which at this point is the “Better Than Cup4Cup Flour Blend”).

For the  math-phobic: Reader Ryan Hunt also provided us with this handy Excel document that does the calculations for you for most of the following blends!