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Becoming gluten-free is work.
When I first became gluten-free, I did a lot of research. I attempted to go about the gluten-free lifestyle by just replacing items with their gluten-free counterparts, and for the most part, it worked. That is, until I came to the flour. Baking and cooking are things I have always enjoyed, and didn’t really want to give up, but when I began looking online I found a bunch of gluten-free all-purpose flour recipes, that seemed to do a good job, but required purchasing all kinds of different flours. Lots of them. White rice flour, brown rice flour, chickpea flour, corn flour, potato starch, tapioca flour and the list goes on an on.
Really, how many types of flours do you need to make a gluten-free flour?