Since my household has gone GF, I don't make a lot ot things that require flour. I substitute cornstarch for the flour when I need a thickener. If something needs to be "dusted" in flour before cooking, I use Bob's Red Mill or GF Bisquick (love it!)
Thank goodness for the new GF products that have arrived on the market in the last few years. Our house had to go GF about 8 years ago and some of the original GF products were awful.
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You have to look at how you are using this flour. If you are a vary occasional user of gluten free flour then Bob's red mill organic is a suitable choice. If not then you will need to make your own. See the following: glutenfreegirl.com/how-to-make-a-gluten-fr ee-all-purpose-flour-mix/
gluten is the stuff in the flour that creates the elasticity that we all come to enjoy in our breads. So you will need to modify any baking flour to achieve the specific result you are looking for. If you are a baker, then you will need to find a whole new set of rules to make flour that is gluten free and works for each recipe.
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