Jeanne Suavage, author of the Gluten Free Wish List cookbook is a brilliant baker who developed her own gluten-free mix that is in my opinion the best one I have tried. All her recipes are incredible, but this GF mix makes adapting recipes so much easier. It's made out of 5 ingredients, and I always keep it in the freezer and make more when I need to.
The recipe is measured with American measuring cups, if you do not have the American cup, measure 240 ml per cup, 145 grams.
1 1/4 cups (170 g) brown rice flour
1 1/4 cups (200 g) white rice flour
1 cup (160 g) sweet rice flour (glutinous rice flour)
1 cup (120 g) tapioca flour
Scant 2 tsp xanthan gum
In a large bowl, whisk together the brown rice flour, white rice flour, sweet rice flour, tapioca flour, and xanthan gum. Transfer to airtight container.
Store in a cool, dark place for up to 4 weeks, in the refrigerator for up to 2 months, or in the freezer for up to 6 months.
To make Self-Rising Flour:
1 cup (145 g) Jeanne's Gluten Free All-Purpose Flour