Gluten-Free, Corn-Free, Soy-Free Flour Mix

Things I think may be true....but I'm no expert

• I keep a mix made up and in the refrigerator for faster baking
• Non-wheat flours and starches have a different absorbency than traditional flours. I like to play with different combinations. I have had success mixing as long as your flour to starch ratio is the same as the mix or recipe you are changing.
• I assume (though I know it is wrong) that soy and or corn flours perform in a fashion more similar to wheat but alas I am allergic so I do not know.
• Carol Fenster has books with excellent info for the allergy newbie
• These sites have been super helpful to me http://www.glutenfreecookingschool.com/ http://gingerlemongirl.blogspot.com/

Flour Blend 1

1. 3 cups rice flour
2. 3 cups tapioca flour (or arrowroot starch)
3. 2 cups sorghum flour
4. 1 cup millet

Flour Blend 2

1. 1 1/2 cup sorghum flour
2. 1 1/2 rice flour
3. 1 1/2 potato starch
4. 1 1/2 arrowroot starch
5. 1 cup tapioca flour
6. 1 cup millet
7. 1 cup teff

• I have also substituted amaranth, sweet rice flour, quinoa flour with excellent results