This is the closest flour blend to wheat flour. Using this rice free gluten free flour recipe creates amazing texture and flavor in baked goods!
To avoid using too much flour, prior to measuring any flour, remember, it is best to fluff up the flour. Then, using a tablespoon, scoop some flour into a dry measuring cup (the kind that measures 1/4 cup, 1/2 cup, etc.) Never scoop it up into the measuring cup as this compacts the flour, which causes you to use way too much. Then, level off the top using the side of a straight-edged spoon or knife.
*My experiences over the last decade is that sorghum flour makes the best susbtitute for oat flour. However, when using sorghum as a substitute when making bread, I find that I need less compared to oats. When a recipe calls for 3/4 cup oat flour, I use 2/3 cup sorghum flour. I haven't experimented with this recipe though.
**In the U.S., we have potato starch which is pure white in color and potato flour, which looks light yellow, the color of the inside of a russet potato. In other countries, they sell what they label “potato flour” but it is actually what we use in the United States as “potato starch”.
***I do not usually use tapioca flour because I’m allergic to it, but it rises and browns more. However, tapioca is a bit chewier in texture compared to cornstarch. So, for cakes, cupcakes, pancakes, etc. I really enjoy the use of cornstarch best. If you wish to avoid GMO corn, you can find an organic brand of cornstarch on Vitacost.com and Amazon.
If any of your recipes turn out gummy, try a higher ratio of starch compared to oat or sorghum flour. Use 2/3 starches and 1/3 sorghum or oat flour.
https://glutenfreerecipebox.com/rice-free-gluten-free-flour-recipe-all-purpose/