Gluten Free Flour Blends
I have found with this blend you achieve great results. I recommend using 1/4 c. more
flour in recipes you are preparing which normally take wheat flour, as batters will be a
thinner consistency. Or a little less liquid. In experimenting with a new recipe, pouring in
3/4 as much liquid, blending, and judging how it looks has been a good way to work.
from a Guide to Gluten Free Living
3 c. sorghum flour
3 c. cornstarch/potato starch
2 c. tapioca flour
1 c. yellow corn flour