I started experimenting with homemade gluten free foods shortly after I decided to go kick gluten out of my life. I was never a good cook. I still don't consider myself a good cook but I'm much more likely to try a new recipe or experiment with an old favourite.I quickly realized that not all gf flours are alike. They all behave differently. They all taste different. You find out quickly which ones you use the most. I really like the warm flavour buckwheat flour brings to a recipe and I find it behaves the most like gluten-filled all-purpose flour. But it's not ideal for all recipes. I do use rice flours quite a bit but use them sparingly and try to drown the flavour out with flours like potato starch or tapioca flour.
There are many different brand name gf all-purpose flours on the market. I find most of them taste like rice so I prefer to make my own gf all-purpose flour. I think I'll end up with several types of homemade gf all-purpose flours. One for baking, one for thickening stews and sauces, and one for breads. And if I'm feeling daring, one for pastries.
Since I use my flours a lot in the kitchen, I like to keep them accessible and organized. The ones I use the most are on my spice rack in the kitchen and the ones I used less often are in marked Zip-Loc baggies in a cupboard container.
I buy all of my gluten free flours at the Bulk Barn. Most of the stores have a large selection of flours and mixes (cake, bread, brownies, etc). They also carry a selection of pre-packaged gluten free bread, cookies, pizza dough, etc.
Get to know how you maneuver around your kitchen and what flours you reach for the most. I refer to this list all the time for flour replacements, flavour descriptions, and flour behaviours.
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