40/60 All Purpose and 70/30 Whole Grain blends

I first got the idea of making my own gluten free flour blends from Shauna and Danny Ahern's recipes on Gluten Free Girl & The Chef.

They recommend a 40% whole grain / 60 % starch blend by weight as an all-purpose flour, and a 70% whole grain version for times when you want more whole grain taste/nutrition.  I had big containers of both mixed up when I realized that if I mix a 40/60 blend with equal parts of whole grain, I get a 70/30 blend.

I've been making up my all-purpose blend 5 lbs (80 oz) at a time, so my recipe for it is in oz.

12 oz. sorghum flour*
12 oz. millet flour*
8 oz. teff flour*
12 oz. potato starch (not the same as "potato flour")
16 oz. sweet rice flour
20 oz. tapioca starch

* These are whole grain flours.  If you can't find / don't like the taste of one of these flours, you could use more of any other whole grain, legume flour, or nut flour, as long as you keep the total weight of nut/legume/whole grain to 32 oz. in the batch.   I usually avoid brown rice flour because I think even the superfine stuff gives a gritty texture to the finished baked goods.  The remaining 48 oz. have to be the light, fluffy pure white starches : potato starch, arrowroot, tapioca, sweet rice flour, or white rice flour.