Since we bake by metric weight, we’ve come to rely on the DIY weight-for-weight substitute GF flour blends from the cookbook *Gluten-free Flour Power*.
The formulas are posted on Serious Eats here:
While it’s supposedly the whole grain bread flour substitute, we find their Batch-3 blend best for all but most delicate baking. So, that’s what we went with today. (It contains dry milk powder and xanthan gum so not for everyone.)
https://www.seriouseats.com/gluten-free-flour-power-ideas-in-food
Which GF blend did you use for yours @edwiebe?
