| 1/3 part millet flour |
2 cups |
2/3 cups |
1/2 cup |
| 1/6 part sorghum flour |
1 cup |
1/3 cup |
1/4 cup |
| 1/6 part cornstarch |
1 cup |
1/3 cup |
1/4 cup |
| 1/6 part potato starch |
1 cup |
1/3 cup |
1/4 cup |
| 1/6 part tapioca starch |
1 cup |
1/3 cup |
1/4 cup |
| . |
6 cups |
2 cups |
1 1/2 cups |
Source: Gluten-Free Baking Classics by Annalise G. Roberts
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