I don’t know if this will help anyone with gluten-free flour mixes, but this site says to make a gluten-free flour mix use: http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/
3 parts brown rice flour
3 parts corn starch
2 parts soy flour
1 part masa harina
If you look down at the posts other people do give other ideas for flours to use. There are four pages of posts.
In this blog if you go down it does have a “chart” for ways to use different Flours for Gluten-Free baking. http://angelaskitchen.wordpress.com/2008/10/01/i-had-breakfast-with-carol-fenster-insert-squeal-here-woo/
Carol very kindly gave me permission to share with you a table she made on how she thinks about blending flour blends. I find this very informative and I am sure this will be a great asset to my baking experimentation. She says, “My formula for flour blends is part art and part science, developed over nearly 20 years of gluten-free baking.”
The “chart” is halfway in the above page in the blog.
A formula for blending flours to maximize their performance traits:
•High-protein, mild-flavor flour gives structure/stability to baked goods – 30 to 40%
•Starch-based flour (potato starch or cornstarch) lightens/softens crumb –30 to 40%
•Tapioca flour provides mouth-feel, crispier crusts, and better browning – 30 to 40%
• Additional, complementary flours for fiber/nutrition/taste (optional) – 10 to 15%
These are all blogsv that are tagged gluten-free if anyone is interested in going though the blogs. 1 of 7 pages of blogs on foodieblogrollhttp://www.foodieblogroll.com/blogs/byTags/gluten%20free
Another site to see gluten-free recipes is Foodista.
and gluten-free recipes: 1-9002 recipeshttp://www.foodista.com/search?query=gluten-free&x=36&y=20