Blend and store in an airtight container. (I like a large Mason jar).
It can be tricky, as gluten-free flours react in different ways to almost every recipe. In general, you can use it in a 1:1 proportion to replace all-purpose or whole wheat. You can use xanthan to add extra binding since there is no gluten. I do not find this necessary.
This mixture has been used in many recipes, including muffins, cakes, and quick breads. It also works well with cornbread, waffles, pancakes, crepes, cornbread, waffles or other breads.
Also, I have a gluten-free whole-grain pancake mix that works perfectly with an egg. Gluten-Free Pizza Crust also uses a slightly different blend.
