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Gluten Free Bread Flour Mix by Cybele Pascal

From: Reprinted with permission from The Allergen-Free Baker's Handbook by Cybele Pascal (Celestial Arts, copyright 2009)

Ingredients:

1 1/2 cups millet flour
1 1/2 cups sorghum flour
2 cups tapioca starch
1 cup potato starch

Directions:

To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off. Do not scoop the flour with the measuring cup.
Combine all the ingredients in a large zipper top bag and shake until well blended.
Store in refrigerator.