Ingredients: 

• 1 cup white rice flour
• 1/2 cup sorghum flour
• 1/2 cup potato starch
• 1/4 cup tapioca flour/starch

Instructions:

1. Mix all the flours together in a bowl until well combined.
2. Store the blend in an airtight container in a cool, dry place.

Information About the Flours in this Blend:

1. White Rice Flour: White rice flour provides a neutral flavor and helps create a lighter texture in baked goods.
2. Sorghum Flour: Sorghum flour adds moisture and a slightly nutty flavor to the blend. It’s also known for its ability to contribute to a sturdy texture.
3. Potato Starch: Potato starch helps with moisture retention and contributes to the muffins’ softness.
4. Tapioca Flour/Starch: Tapioca flour adds elasticity and structure to the blend, which can contribute to the muffins’ sturdiness.

Tips:

When using this blend in muffin recipes, keep the following in mind:

• Mix the dry ingredients thoroughly before adding them to the wet ingredients to ensure even distribution.
• Do not overmix the batter to prevent dense or gummy muffins.
• Measure the flour blend carefully using the spoon-and-level method (spoon the flour into the measuring cup and level it off) for accurate results.
• If a recipe calls for xanthan gum or guar gum, you can add about 1/2 teaspoon per cup of flour blend to help with binding and texture. However, some muffin recipes might not require it if there are other binding ingredients like eggs or flax eggs.

Remember that gluten-free baking can require some experimentation to find the perfect blend for your preferences and specific recipes. With this blend, you should be on the right track to achieving moist and sturdy gluten-free muffins.