This is the gluten-free flour mix that I am currently using. It is adapted from Cybele Pascal's Allergen-Free Baker's Handbook. So far, I have tolerated this mix below, and it has performed well in several baked recipes (pancakes, muffins, waffles and cookies).
Gluten free flour mix
4 cups organic brown rice flour
2/3 cups tapioca flour (also known as tapioca starch)
1 1/3 cups mung bean starch (found in your local Asian market. May be labeled as green bean starch.)
This recipe makes a large, 6 cup batch that you can store in an airtight container. Substitute 1:1 for regular flour in your favorite recipes. You may also need to add xanthan* or guar gum to some recipes- amount will vary depending on the recipe.
*For those with corn sensitivities, know that xanthan gum is often derived from corn. Guar gum comes from the guar bean.
You can find the flours, xanthan and guar gum in the baking section of your local Whole Foods, health food store, or Amazon.com (shop around for the best price)
Bob's Red Mill Organic Brown Rice Flour
Barry Farms Tapioca Flour
Bob's Red Mill Xanthan Gum
Barry Farms Guar Gum