Gluten-free Flour Mix

This is my go-to, all-purpose flour mix that I use in most of my baking.  I grind my own brown rice, millet and sorghum, because I think it tastes better and is better for you.  A grinder is an investment, but totally worth it.  I buy grains online from companies that certify that they are GF.  Makes 10 cups.

4 cups brown rice flour

2 cups millet flour

2 cups sorghum flour

1 cups potato starch

1 cups tapioca starch

I mix this all together in a large bowl with a whisk.  Sometimes I substitute another starch (like sweet rice or arrowroot).  When Sarah is visiting, I leave out the brown rice.  Sometimes I leave out the starches and just have the whole grains.  This does make a denser product, and it doesn't work for everything.  I add xanthan gum or another binder (chia, flax, psyllium, or guar gum) as I am cooking.  I store it in a large glass jar with a lid.