1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour
Your gluten-free baking may also be improved by seeking out some specialty ingredients. Xanthan gum has been a go-to ingredient for building doughs and batters that can trap the gases created by leavenings and yeast, giving you an open crumb the way wheat does. A general rule is to use a half teaspoon of the powder per cup of gluten-free flour. It's made using corn, so some people with corn allergies may need to use guar gum.