Gluten Free flour

About a year ago, I started trying to eat Gluten Free.  By trying I mean that I started eating nothing processed and no starches.  My goal was to limit myself to naturally occurring items and eliminating caffeine and carbonation.  It was a raging success.  But I didn't really delve deeply into Gluten Free foods.  I was really just a Gluten Avoider.  There's a difference.

So today I am finding myself wondering if it is possible to be natural, and still enjoy things like pancakes and breads.  The answer is yes.

I found this recipe for an All Purpose Mix that I think sounds like a winner.  I am going to try to make it this week and use it in my flour recipes.

From Gluten Free Girl's website I found this recipe for AP mix in a recipe for Muffins:

We’re working with 70% whole grains/30% starches.
Choose 700 grams of any combination of the following flours:AlmondAmaranthBrown RiceBuckwheatCornMilletOatQuinoaSorghumSweet Brown RiceTeff

And then throw in 300 grams of any combination of the following:

Arrowroot
Cornstarch
Potato Starch
Tapioca Flour
White Rice Flour

Her note: We like using 150 grams each of arrowroot and potato starch, at the moment. Combine the 700 grams of whole-grain flours with the 300 grams of starches in a big container. Shake it all up. You have whole-grain flour mix.