Sometimes it's good to start with first things first.
And this is definitely something that comes first.
I hand mix my gluten-free flour mix for lots of reason...
1. Some premixed gluten-free flours have lots of scary, unnecessary ingredients that I don't want to include in our diet.
2. Most contain some sort of bean flour and/or soy flour and Darwin is allergic to legumes and soy. Horribly allergic.
3. Every prepackaged flour mix I've ever tried has had some sort of funky aftertaste and the textures is off (I blame the beans).
4. Space is at a premium in my home, I'm not about to carry multiple types of gluten-free flour mixes.
The recipe I use was printed in the November 2005 issue of Gourmet Magazine. I really wish I could say I developed this myself, because it rocks and doesn't taste gluten-free (I account that to not having beans).
6 parts brown rice flour
2 parts potato starch (also called "potato starch flour")
1 part tapioca flour
In a large, air-tight container dump the ingredients in. Put the lid on and shake. Shake the container before measuring.
For anyone interested, I use...
one 32 oz bag of Arrowhead Mills Organic Brown Rice Flour (ingredient list: organic brown rice)
2 cups of EnerG Pure Potato Starch Flour (ingredient list: pure potato starch flour)
1 cup of Bob's Red Mill Tapioca Flour (ingredient list: tapioca)
Not to, you know, drop names or anything but these are my peeps.
And if you mix such a large batch, being perfectly precise doesn't matter. If you're short or over on anything as much as a quarter of a cup it doesn't matter.
Ah, you gotta love some forgiving cookin'.