This recipe is taken from Artisanal Gluten-Free Cooking by Kelli Bronski and Peter Bronski
If you do not have all of these different flours- then experiment. It has been trial and error a few times for me.. but I use a similar mix to the one below.
[Makes about 3 cups]
1+1/4 cups of brown rice flour
3/4 cup sorghum flour
2/3 cup cornstarch
1/4 cup potato starch
1 tbsp + 1 tsp of potato flour
1 tsp xanthan gum
combine all ingredients and store in an air-tight container in the fridge. – will stay fresh and usable for several months
(Mine hangs out on a self in the kitchen)
They recommend making a quadruple batch.
a quadruple batch measurements [12 cups] are:
5 cups brown rice flour
3 cups sorghum flour
2+2/3 cups cornstarch
1/4 cup+ 4 tsp potato flour
1 tbsp+ 1 tsp xanthan gum
NOTE: when measuring out flour do not densely pack the measuring cup
stir your master batch of flour with a spoon to aerate, then spoon flour from your master batch int o the measuring cup.
use knife or other straight object to level off the scoop