Bette Hagman's Four Flour Bean Mix
"This combination may revolutionize gluten-free baking. Not only does this exchange cup for cup with wheat flour, but it has enough protein so that it many cases you can take your regular cake or cookie recipe and not have to make any changes or additions except for some xanthan gum."
For 9 cups
2 cups Garfava Bean Flour (2/3 part)
1 cup Sorghum Flour (1/3 part)
3 cups Cornstarch (1 part)
3 cups Tapioca Starch (1 part) Source: The Gluten-Free Gourmet Bakes Bread by Bette Hagman