This all-purpose blend is ideal for any gluten-free folks who are also sensitive to MSG. Also, since it is free of xanthan gum, corn flour, and cornstarch, it works well for anyone who cannot tolerate corn.
Place the flax seeds or flax meal into a clean, moisture free grinder or blender. Grind flax until it is the consistency of whole wheat flour.
If the texture of the rice flour is gritty, it can also be placed in the blender and ground until it is more powdery in texture.
In a large bowl, combine ground flax, tapioca starch, and brown rice flour until mixture is uniform and no lumps remain. A wire whisk works well for this step.
Enjoy in any recipe that calls for gluten-free all-purpose flour. It can also be a great substitute for all-purpose flour in many traditional recipes for cookies, bars, quick bread loaves, muffins, and pancakes; just add an extra egg and 1 1/2 times the amount of leavening called for in the recipe. (For example, if a recipe calls for 2 teaspoons baking powder, use 3 teaspoons instead.) However, this flour may be too heavy for cakes, biscuits, and pastries, and does not contain enough protein for use in bread recipes.