I've found that I like sorghum flour as a good base in gluten free blends.
Carol’s Sorghum Flour Blend
1 ½ cups sorghum flour
1 ½ cups potato starch (or cornstarch)
1-cup tapioca flour
Whisk together until thoroughly blended. Store, tightly covered, in a dark, dry place.
For more information on baking with sorghum visit this site:
http://sorghumcheckoff.com/wp-content/uploads/2012/06/2012_how_to_bake_sorghum.pdf
