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.  

Toni Tunge

(makes 3-4 baths)

1 cup sea salt
1/2 cup borax
1/2 cup baking soda
12 drops lavender oil
8 drops geranium oil
3 drops cedarwood oil
3 drops vetiver oil

Toni Tunge

4 cups water or vegetable broth
6 slices dried astragalus root
10 cloves peeled fresh garlic

Place all ingredients in a covered pot and simmer 2-3 hours. Drink a cup daily or use the broth as a base for soups or grains.

Toni Tunge

(makes 3-4 baths)

2 cups epsom salt
15 drops peppermint oil
5 drops ginger oil
10 drops rosemary oil