Caveat – I did all this weighing myself using two flour providers and two different methods. All the flours are from Bob’s Red Mill with the exception of the superfine brown and white rice flours which are from Authentic Brands.
If you still are on the fence about weighing your GF flours, take a look at Allison’s (Eat Love Drink) post about these AP flours. Just the difference alone between whole wheat and white flours is astounding and as she says, can certainly explain the trouble with equal interchanging when baking. Thank you Allison – that was a great post.
From there I began to think about GF flours. In the Canteen blog I’ve mentioned that I have over 17 flours and starches hanging around the kitchen. I often combine many of them (as you know from the recipes) depending upon whether the baked item is more savory, bread-like or sweet. I like that kind of baking freedom.