There are so many commercial gluten free flours out there that it can be hard to choose. They range from mixtures of tapioca flour, bean flour, rice flour and so many other foods that I did not know could be made into flours. So much to learn when stepping into gluten free baking. But over time I have found what works, and I incorporate it into all my gluten free baking. My basic flour is made up of three parts:
One part brown rice flour (or white if you are baking something more fancy)
One part millet flour (or sourgum)
One part tapioca flour or starch. (or arrowroot powder)
These are interchangeable with other ingredients, but the three part ratio of two parts flour, and one part starch needs to stay the same.
For two cups of flour, I add about 1 1/2 teaspoons of of Xanthum gum. With out it your baking will crumble into a handful (or lapful) of mess.
So far this mixture (or versions of it) has not failed me. I have to thank Megan over at www.allergyfreealaska for introducing me to a great variety of flours that work well together.