The Best Gluten-Free Flour Blends (so far): an infographic!

What Is This?
An infographic with gluten free flour recipes! Infographics are over the Internet these days, and with good reason. They're the quickest, most efficient way to express a huge volume of information that satisfies both the literal and visual among us. This infographic is a cheat sheet for all of my favorite D.I.Y. gluten-free flour blends. They're the ones I have posted about here on the blog over time, and the blends and information that I detail on my Gluten-Free Flours page. Now they're all in one place (*working on making it printable! For now, either copy and paste, or email it and then print the email!*)

Measuring By Weight
Easy now… Every time I post about a gluten-free flour blend, many of you get exercised about my measuring by weight, without corresponding volumes. And honestly, sometimes you're pretty mad about it. “How about cups and not grams, Nicole? This is America!” But volumes simply won't work for a good, all-purpose blend. They just won't. But since this is America for most of us, I'm not the boss of you. Rather than expressing the amounts of each component flour in a particular D.I.Y. blend in grams, I have expressed them in a percentage. Sort of like a baker's percentage (although that really expresses the percentage of other ingredients in a bread recipe as they relate to the amount of flour). So if you insist, you can apply these percentages to volume measurements. You won't get the intended result, though, since all of these component flours measure different weights by volume. But I can't stop you. Except it won't work. But don't let me stand in your way…

How This Infographic Works
1. The component flours are expressed in shorthand for the sake of space, and there is a KEY at the bottom of the chart that defines each term. For example, “BRF” represents “superfine Brown Rice Flour.”

2. To prepare each D.I.Y. blend below in whatever quantity you'd like, simply apply the various percentages listed for each 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 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”).

Reminders
1. You must do a wee bit of math to make use of this infographic. That is non-negotiable. Use a calculator for quickest, best results.

2. If you apply these percentages to volume amounts, instead of weights, you won't get accurate results. One cup of superfine brown rice flour does not weigh the same amount as 1 cup of, say, potato starch. And I created the percentages based upon weight, not volume.

3.This is the pretty-cheap down-and-dirty kitchen scale I use.

4. Please SHARE this infographic on social media!