Instructions

1. Decide what flour you'd like to bake with. Sometimes it's helpful to combine two or more wheat-free flours and substitute the combination in recipes in place of wheat flour.

2. Combine white rice flour, potato starch, and tapioca flour for a versatile wheat-free flour. Mix one 1/2 cup tapioca flour with 1 cup potato starch and 3 cups rice flour. Use this mixture in a 1:1 ratio to replace wheat flour in a recipe.

3. Don't use an egg replacement product. Sometimes you'll find tasty recipes that don't use wheat flour or eggs, but adapting recipes to fit these requirements is more difficult. Don't try to replace eggs when you're also replacing wheat flour in a recipe. The end result will usually not hold together well.

4. Jot down any recipe changes you make and keep notes of what substitutions work well and what substitutions fail. Refer to these notes every time you bake in order to improve your culinary creations.

5. Store wheat-free flours in sealed containers in your refrigerator to maintain freshness.

6. Pay attention to expiration dates. Place a label on your containers so you know how long the flour is good for.

7. Realize that some recipes will not work without wheat flour no matter how hard you try.