There are many all-purpose flour blends on the market. Geoff and I find that Cloud 9 works well for almost anything.
Unfortunately, it is only available in a fairly small area on the West Coast. When we travel through New Westminster, though, we almost always pick up a bag or two! And it’s now available at Costco – yipeeee! Bob’s Red Mill is also a decent substitute and is readily available at most supermarkets.
There are also many all-purpose gluten free flour mix recipes out there. See the Celiac and Sprue Association website for a number of different ones. We have had really great luck with Bette Hagman’s Four Flour Blend, found in her book The Gluten Free Gourmet and on the Association’s webpage as Four Flour Bean. The mix uses garfava bean flour, sorghum flour, cornstarch and tapioca starch/flour. The garfava flour tends to lend batters a slight green pea taste, but once baked, the taste usually disappears. And because it uses bean flour, it adds fiber and protein to your recipes. Who knew a chocolate cake or shortbread cookies could be so healthy!
TIP: If you are making something with a delicate flavour, you may want to replace the garfava with potato and/or quinoa which have a lighter taste. Potato, however, often requires more liquid to be added to the recipe.
TIP: Some all purpose gluten free flour mixes include a gumming agent to replace the gluten in wheat flour. If your blend does not, you will have to add something like xanthan gum to keep your cakes and cookies from crumbling. A quick formula for using xanthan gum is 1/2 teaspoon per cup of flour. For breads you can increase the amount to 3/4 teaspoon per cup of flour.