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>Original post: does anybody have a good GF flour recipe that uses no
rice and no corn?

Thanks to everybody for great ideas!

--Bob's Red Mills GF mix for pancakes and bread has no rice and no corn

--Mix tapioca, potato starch, and chick pea flour. In some recipes,
use only tapioca by itself.

--Mix equal portions of (½  cup of each):
Almond flour, Amaranth, Buckwheat, Garfava, Montina, Quinoa, Sorghum flour, Teff

--Mix the following:
2 1/2 cups garbanzo/fava bean flour (a.k.a. garfava bean flour)
3/4 cup potato starch
3/4 cup tapioca flour
1/2 cup sorghum flour

-- Use quinoa flour and arrowroot flour in equal proportions

-- The new book by Shreve Stockton "Eating Gluten Free" uses mostly
other flours:
soy, sorghum, tapioca buckwheat, millet. In some recipes she does use
cornstarch but you could substitute arrowroot.

--Go to twinvalleymills.com and look at the sorghum bread recipe. It has
cornstarch, but you could substitute potato starch or arrowroot.

-- Mix the following:
1 cup sorghum flour
2/3 cup garbanzo bean flour
2/3 cup tapioca starch/flour
2/3 cup potato starch
1 1/2 t. xanthan gum
1 1/2 t. unflavored gelatin

--Use potato starch, tapioca starch and arrowroot.

--My basic all-purpose "whole grain" mix does use some corn--4 parts
quinoa, 2 parts each buckwheat, corn meal, amaranth, millet, sorghum
(often sold as jowar or jhowar), and 1 part ground flax seed. Leave
out the corn meal and use amaranth bran, or more amaranth and
buckwheat in its place. If you are concerned about close relatives to
corn, leave out the sorghum, and use 1 or 2 parts potato starch (sift
it first!). The flax and potato starch (if you use it) will give it
some spring without that gummy texture. I use this mix for pancakes,
waffles, yeast bread (on rare occasions--I'm just not that interested
in bread most of the time), quick breads (cranberry, blueberry, pecan,
etc.), carrot cake... basically anything that doesn't require a very
fine flour. For pancakes & waffles, a mix of buckwheat and quinoa or
amaranth (50/50) works very well.

--Mix millet, quinoa, and amaranth flours.  Can also mix in some
potato starch or tapioca starch.

--Mix:
2 parts buckwheat flour
2/3 part potato flour  (can use ground arrowroot instead)
1/3 part tapioca flour

--Mix:
- 1 cup of any flour acceptable(rice,quinoa,amaranth,buckwheat)
- 1 cup any nut flour(almond,walnut,haselnut). Possible instead: 1/2
cup of nut flour plus 1/2 cup of flour  other than first
cup(tapioca,chesnut). Also can use 1 cup of any flour that is not the
in the 1st cup.
- 2 eggs, butter, baking soda, a little sugar (or use stevia,xylitol)
- Liquid: yogurt and/or cocentrated frozen any juice
(apple,grape,orange):1-2 table spoons. It adds sweetness also (taste
it).
- Mix well at consistency ofdough  and bake at 375 degree for 40-45 min.

-----
Elaine, Oregon

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