When experimenting with gluten-free flour recipes, it is crucial to change flours for each type. It can be somewhat challenging to figure out the measurements of combination flours. I prefer to use the Gluten-Free Flour Blend that contains rice flour, tapioca starch, and potato starch for pancakes and waffles. For cookies, muffins, and cakes, I use the Gluten-Free Flour Blend that contains sorghum, millet, and tapioca starch.
The flours that are used also depend on personal taste preference. That is one of the greatest joys of cooking. I can be given a recipe and tweak it to satisfy my taste buds. For traditional gluten-free, dairy-free, homemade bread, I have found this combination to be pleasing to the palate. I mix a large quantity and store it in a bag for later use when I make bread. (Here is the link for the Gluten-Free, Dairy-Free Homemade Bread Recipe)
Gluten-Free Flour Blend for Homemade Bread
6 cups sorghum flour
4 cups tapioca starch
2 cups millet flour
Place all of the flours in a bowl and mix well. Pour the flour blend into a gallon storage bag and label for later use (I just write “GF Bread Flour” on the bag). The flour can also be placed in the freezer to ensure freshness.