Flour. So many blends... so little time.
I guess that's how it is. I've tried some recipes and mixed together the required quantities. I'm not a big fan of sorghum so far. Maybe that's just me and my impatience since I've only used in yeast breads so far. Yeast breads that I haven't let rise enough.
What I do like is the blend I'm using now.
It's a takeoff of Bette Hagman's.
1 part brown rice flour
1 part white rice flour
2/3 part potato starch
1/3 part tapioca starch
Add 3/4 tsp xanthan gum for each cup of flour you create.
I make double the batch and then I have it to use for a few recipes. Like Scones, Italian Plum Cake and Banana Crumb Muffins.