It can be tough to go gluten-free, but it's worth it if you feel better without gluten in your diet. One of the things that can be a challenge is finding good substitutes for all the flour-based products you used to enjoy.
Whisk flours together in a large mixing bowl and store in an air-tight container in a dry place. A mason jar works fine.
Notes
Gluten-free flours can be tricky because they react differently in some recipes since gluten is not present as it is in wheat-based flours.
With that in mind, we often use this blend along with other binders like our 2-ingredient vegan buttermilk, flax eggs, chia eggs, and unsweetened applesauce.
For extra binding, a pinch of xanthan gum can be added, depending on the recipe, though I don’t find it necessary.
This blend has worked perfectly for my vegan banana bread, vegan pancakes, and carrot loaf cake.