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

White Flour Mix

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

Light, fluffy and white are the qualities of white pastry flour this mixture mimics.

Just be certain to use potato starch, not potato flour for the mixture.  Potato flour is the entire potato ground and dried.  Potato starch is solely the starch- light and smooth.

If you substitute flour for starch, nothing will work.

Then add the tapioca flour- for this flour the words are interchangeable, just for confusion. So tapioca flour is the same thing as tapioca starch.

Lastly to provide a bit of structure, I blend in sweet rice flour (aka glutinous rice flour) a high starch flour that sticks together nicely.  If you have ever eaten sushi, this is the rice that they use to create those pretty bites.
I use this starch mixture to lighten the baked goods to a texture similar to white wheat flour.  It is not impossible to use just this for all your baked goods but the crumbly tender qualities you hope for will be harder to achieve.

So use a bit of the whole grain flour mix as well even if you love white, white baked goods.
667 grams 4 cups + 2 tablespoons+ 2 teaspoons potato starch
667 grams 5 ¾ cups tapioca flour
343 grams 2 ⅓ cups sweet rice flour
Blend together all flours till one color in a large container.
Please weigh this out, it is far more accurate.
1 cup weighs 142 grams