All-Purpose Flour #2 (Gluten-Free)

1 part bean flour
1 part brown rice (or 1 part white rice flour)
1 part corn starch
1 part tapioca starch
½ to ¾ parts sweet rice flour

1 cup brown rice or white rice flour
2/3 cup garbanzo bean/chickpea flour
1/3 cup tapioca starch/flour

1 part bean flour
1 part corn starch or arrowroot powder
1 part tapioca flour

This recipe comes to us from Maria Oostveen. Her comments about it: My goal is to develop an all-purpose flour, that can be used for most baking purposes. I have not tested this version yet on anything else but bread and it compares 100% with regular light wheat bread. The first thing I made with it was the cheese sandwich I so badly craved and it was like heaven!! No comparison with ANY gluten-free bread I tried before, and I tried them all!!!!!!
Marias Bread Flour Mix (makes 9 cups = 3 loaves).
2 cups garfava or garbanzo-bean flour
1 cup sorghum flour
2 ¼ cups tapioca flour
2 ¼ cups arrowroot flour (starch)
1 cup rice flour
1 tablespoon potato starch
2 tablespoons potato flour
2 tablespoons xanthan gum
2 packages gelatin (unflavored)
¼ cup su...