In the mix demonstrated here, we used 200 grams of sorghum flour, 200 grams of millet flour, 300 grams of sweet rice flour, and 300 grams of potato starch. (That’s for 1000 grams of flour mix. If you want twice that, simply multiply everything x 2. If you want 5 times that amount of flour, simply multiply everything x 5.).
Remember that wheat flour is not all gluten protein. It’s part protein and part starches. That’s why we mix whole-grain flours (most of which are very high in protein) with starches (not much nutritional value but they help make the flour mix hold together and make it look white enough to make familiar-looking baked goods).
But that’s just the flour mix we use here. This is really important to us: we want you to make your own flour mix. Please don’t think of us this as our flour mix. Make it your own. We are happy as heck that the percentages of whole grain flours to white flours works in gluten-free baking. Now, make your own. Start baking!