Whole Grain Flour Mix

Whole Grain Flour Mix
Source: http://www.gfdoctorrecipes.com/recipes/gluten-free-raspberry-custard-pie-with-a-butter-crust-and-a-preview.html

For the whole wheat lover, who misses the more developed flavor of whole grains as well as the higher fiber and vitamin content.

This combination has whole brown rice flour working as the backbone, sweet (aka glutinous, no not gluten) rice flour to recreate some of the structure, sorghum flour to help develop the rounded flavor and  millet flour to recreate the ability to have a tender crumb.  When you make the batch, make sure to blend it thoroughly so there are no pockets of an individual flour.

This works far better as a quartet than a solo.

You will have a lovely batch of pale brown goodness, reminiscent of whole wheat pastry flour.
If you are like me and desire to use whole flours primarily, realize that you can substitute this flour blend- by weight- for the white flour mix at any time.  The finished product will likely be a bit more dense but still tasty.
I use a large Cambro container with a tight fitting lid to mix my batch since it gives a bit of room to mix.

Makes 4 pounds of mix
600 grams 4 ¾ cups brown rice flour
600 grams 4 ¾ cups sorghum flour
275 grams 1 ¾ cups sweet rice flour
400 grams 2 ¾ cups millet flour
Blend all flours together till one color.
1 cup of mix weighs 165 grams