WENDY WARK'S GLUTEN-FREE FLOUR MIX

This is the best flour substitution. I use it in most of my family recipes. It's important to add the extra xanthan gum indicated at the bottom.

2 1/4 cup brown rice flour
1/4 cup potato starch flour
2/3 cup tapioca starch flour
3/4 cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum

You always need to add guar gum or xanthan gum to gluten-free flour, it is an essential ingredient that binds our baked goods. The mix has some xanthan gum in it so you can make pancakes, waffles, some cookies without adding extra but if you are going to bake a cake or bread, use the following:

Pizza Crust - add 1 teaspoon per cup of flour mix
Cakes/Muffins/Quick Bread - add 1/2 teaspoon per cup of flour mix
Cookies - add 1/4 teaspoon per cup of flour mix

CINNAMON COFFEE CAKE- GLUTEN-FREE

1 stick butter
1 cup sugar
2 eggs
2 cup Wendy Wark's flour
1/2 tsp salt
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 tsp extra xathan gum
1 cup sour cream

CINNAMON MIXTURE:
1/2 cup sugar
1/2 cup brown sugar
2 tsp cinnamon

Cream butter & sugar, sour cream, then add eggs, one at a time, and vanilla. Add dry ingredients. Beat well. Pour half of dough into sprayed & floured 13x9 pan. Sprinkle with half of cinnamon mixture. Spread the rest of dough over the cinnamon mixture. Sprinkle with remaining cinnamon mixture. Bake 40 min at 325.