If you want to bake Gluten Free, you will likely have much more success with a blend of flours. Bette Hagman, the guru of gluten free cooking has several blends that I have had great success with.
And yes, you can buy pre-mixed gluten free flour blends. They are more expensive than doing it yourself & I’m cheap. I’ve never bought a pre-blended flour so I can’t comment on them.
When you make flour blends, you want to make a lot so that you can stir, scoop and mix. (Stir the flour before measuring, measure & mix into your recipe)
Basic Gluten Free Flour Blend
2 parts Brown Rice Flour
2/3 part Potato Starch Flour
1/3 part Tapioca Starch Flour
When I mix this I do 2 cups, 2/3 cup, 1/3 cup. Stir. Then repeat until I’ve either run out of flour or filled the container. Some people also sift them together. I tried it & don’t see the difference. I recommend stirring with a whisk as it blends the flour together better.
This is an all-purpose, works in everything kind of flour.
Featherlite Flour Blend
1 part Brown Rice Flour
1 part Tapioca Starch Flour
1 part Cornstarch
1 Tbsp Potato Flour
Ok, many people recommend it as 3 cups each flour & 3 Tbsp potato flour. Notice that is NOT potato starch, but the actual potato flour. You don’t need much or the results will be gummy. In order to just try the blend, you can blend 1 cup of each flour & 1 tbsp potato flour. It is a toss-up as to which blend I like better.
There are other blends as well, but let’s start there. Be sure to whisk your mix well, before measuring and once it is in the bowl.