<<Disclaimer: Verify this information before applying it to your situation.>>

I asked for GF flour mixtures that don't contain soy flour or potato
flour, and these are just some of the many suggestions that I recieved:

Mixture #1
1 part bean flour
1 part brown rice (or 1 part white rice flour)
1 part corn starch
1 part tapioca starch
1/2 to 3/4 parts sweet rice flour

Misture #2
1 cup brown rice or white rice flour
2/3 cup garbanzo bean/chickpea flour
1/3 cup tapioca starch/flour

Mixture #3
Use equal parts of chickpea four, tapioca starch and corn starch

Mixture #4
1/3 cup tapioca flour
2/3 cup rice flour

Mixture #5
Use a product from Ener-G Foods called Rice Mix...contains only rice
flour and rice polish.

Mixture #6
2 cups brown rice flour
1 cup tapioca starch
1/2 cup bean flour or jowar(sorgham) flour

Mixture #7
1 part grownd raw sunflour seeds
1 part rice flour
1 part corn starch

Mixture #8
4 parts sweet rice flour
1 part tapioca flour

Mixture #9
4 cups brown rice flour
1 1/2 cups sweet rice flour
1 cup rice polish
1 tablespoon guar or xanthan gum

Mixture #10
3/4 cup white rice flour
3/4 cup garfava flour

Mixture #11
4 cups rice flour
1 cup tapioca flour
1 cup rice polish or rice bran
1 tablespoon guar or xanthan gun

Mixture #12
1 part rice flour
1 part corn stoarch or arrowroot
1 part tapioca four
1/2 part bean flour

Mixture #13 (Hagman's bean flour mix)
1 part bean flour
1 part corn starch or arrowroot powder
1 part tapioca flour


General Suggestions;

1. You can use rice flour and bean (chickpea) flour in even amounts. You
can also add tapioca flour to improve the texture.

2. You can use cornstarch or arrowroot in equal amounts in place of
potato starch in a recipe. Conversely, arrowroot is a good substitute
for cornstarch, if you are avoiding corn.

3. You can replace the soy flour with cornstarch in a recipe.

4. Try Authentic Foods bean flour made from garbanzo and fava beans
(800-806-4737):  Use 1 cup rice flour and 1/2 cup bean flour and 1/4 cup
tapioca flour.

I had also asked some of my respondents whether they added guar or
xanthan gum to their mixtures, and some said they do, others avoid the
gums and leave them out.  so I will leave that up to you to add the
apporopriate amount of "gum" if you choose to go that route.  Others use
the gums on a recipe by recipe basis, and not across the board in every
single recipe.  One respondent uses apple sauce or pectin in place of the
gums.

I want to thank each and every one of you who responded to my post.

Candice in California