GF Flour Biscuit blend

 Adapted from "The Everyday Art of Gluten-Free" by Karen Morgan, owner of Blackbird Bakery. The most versatile of her suggested blends. This is the best one to substitute as a kind of "all purpose" GF flour blend if you don't want to have different blends on hand or if you run out of one. Designed as a blend especially for quick breads, although she does have a separate muffin blend that I haven't tried. 

• 220 g (little less than 2 c) glutinous rice flour
• 126 g (little more than 1 c) cornstarch
• 125 g (1 c) extra-fine brown rice flour
• 108 g (1 c) tapioca starch/flour
• 108 g (1 c) sorghum flour
• 2 T guar gum 

Whisk and sift together into a bowl or bag, probably several times to make sure it's uniformly blended. Makes 6 cups (705 g).