Gluten Free Flour Mix

I generally mix up a big batch of this and keep it on hand in gallon sized ziploc bag or sealable container to use as a substitute for regular flour in most "normal" recipes. Because gluten free flour lacks the protein (gluten) in regular wheat flour, a blend of gluten free flours provides better structure and texture than just using rice flour, for example. The xanthan gum or guar gum helps bind everything together. (Hint, don't buy flour from bulk bins: they can be easily cross-contaminated.)

Ratio:
2 cups finely ground brown rice flour (you can use white rice flour, but the final product will be gummier)
1 cup tapioca starch
1 cup potato starch
1 teaspoon xanthan gum or guar gum

You can experiment with substituting small amounts of other flours, like buckwheat, teff, sorghum, etc...