Jules Gluten Free Flour
I like the name Jules, reminds me of my grandpa whose name is Julius. Course in this day in age, it’s short for Julie. Jules came up with her own blend of gluten-free flour after experiencing the baking dismal failures of other brands. I must say, it’s hands down the best gluten-free flour I have baked with. Her blend is a mix of corn flour, tapioca starch, potato starch, and white rice flour. Over the holidays I made Challah bread (pictured) and Christmas cut-out cookies. No one knew the difference.

She has a comprehensive book of recipes called Nearly Normal Cooking for Gluten-Free Eating. I HIGHLY suggest getting it.

Elana’s Pantry
Another favorite and completely different approach to gluten-free baking is Elana Amsterdam’s recipes using Blanched Almond Flour. It isn’t her own blend, but she is the reason why people are buying it from Honeyville over the last year or so. Bob’s Red Mill also has blanched almond flour, but (she claims) it doesn’t work very well in her recipes. Personally, I have had success with some recipes of hers and failures with others. One thing she tries to do is stay vegan if she can, which ultimately leaves baked goods lacking in many ways. So I add an egg or two more than her recipes call for to add fluffiness.

Below are two of her recipes from her cookbook; almond flour pizza and carrot, date muffins. I have not had success with her breads, however the muffins, cakes, and cookies are usually gobbled up in a matter of hours.

Gluten Free Pantry Country French Bread Mix
You can get this bread mix at most grocery stores, namely QFC, Whole Foods, and PCC. It’s my favorite for making pizza because the yeast makes it fluffy and it goes a long way producing two medium-sized pizzas. I recently made a pear, walnut, gorgonzola, chicken pizza with this bread mix (pictured), you truly could not tell it was without gluten.

The flour mix includes white rice flour, potato starch, corn starch, guar gum, granulated honey, salt, and a packet of yeast.

Another favorite is King Arthur’s Gluten Free Multi-Purpose Flour. I have not personally baked with this flour, but my good friend Elaine has. She made me the best Christmas cookies I have ever had this last holiday season. They were simple Christmas cut out cookies, but tasted exceptionally better than any I have tasted. She said her secret was Irish Butter. Sorry Elaine, had to share it!

King Arthur’s is a mix of rice flour, potato starch, and tapioca starch and can be found at most grocery stores.

• Coconut Flour: Is This the Best Gluten-Free Flour? (thekitchn.com)