From Oonagh Williams of Royal Temptations Catering

I have tried various recipes for gluten-free flour blends. Many use sorghum flour as the main ingredient, but I find that has a bitter taste and requires a lot of additional sugar. I developed the following mix for gluten-free baking.

For one cup of gluten-free mix:

• ½ cup potato starch (not potato flour)
• ¼ cup tapioca starch
• 2 tbsp amaranth or millet flour (Millet is roughly one third the price of amaranth. It is not as nutritious, but is more readily available.)
• 2 tbsp sorghum flour

I tend to mix these flours in food processor. The flours do not puff into the air as much, but are still well-blended. The food processor also grinds the flours a bit more and helps eliminate lumps in the potato starch.