GF All-Purpose Artisan bread flour

 Adapted from "Gluten-Free" Artisan bread in 5 minutes a Day" by Hertzberg ad Francois. They tested their recipes using "Bob's Red Mill" products. They also acknowledge that some store-bought blends may work with their other recipes, in place of this recipe and I think the Bob's Red Mill 1-1 gf flour blend is reasonably good. It pretty much uses the same ingredients as they have below. 

• 510 g (18 oz or 3 C) white rice flour (or brown rice but may need more liquid in bread recipe)
• 228 g (8 oz or 1 1/2 C plus 2 T) Sorghum flour (or oat or amaranth flour)
• 113 g (4 oz or 2 T less than 1 C) Tapioca Starch (or arrow root starch or cornstarch)
• 113 g (4 oz or 1/2 C plus 2 T) Potato starch
• 20 g (.7 oz or 2 T) ground/powdered psyllium husk (or xantham gum but they say guar gum doesn't create enough structure in their tests of their recipes because of the longer storage time in the fridge, so it might possibly work if it's not stored in the fridge for as long. You could leave this ingredient out of the flour blend and add this to the individual recipe to experiment. In general, their bread recipes do have a richer flavor if left in the fridge at least for a day though.)

1. Combine well, they suggest whisking in a large container.