There are many differing mixes of Gluten free flours available but none which work for me. Most incorporate rice, corn/maize and various forms of legumes including beans, soy and peas. Nut flours/meals are also popular. I am allergic to all of those as well as guar gum which is also legume. Tapioca Starch is sometimes labelled as Arrowroot as they are very similar in their use but not in their plant family. So if you react to Tapioca like I do make sure you check that your Arrowroot is Arrowroot!
This is the flour mix I have come up with that I use as a general purpose plain flour mix.
To make Self Raising Flour add 1/2 teaspoon of bicarb soda and 1 teaspoon of Cream of Tartar per Cup of Flour.
I start by using the method described here to make Quinoa Flour.
In your Thermomix (or blender or if you don't have either a big bowl and then mix together!)
300 grams of Quinoa Flour
300 grams of sulphur free Arrowroot Starch
600 grams of sulphur free Potato Starch
Using the Thermomix spatula through the hole in the lid
mix on speed 10 for 20-30 seconds
Tip into an airtight container.
I keep mine in the freezer - an old habit from living in north Queensland.
I also use Coconut Flour sometimes on its own and sometimes added to the above flour mix.
Just depends what I am making!
Links to Recipes using Grain, Nut & Legume Free Flour Mix
Mock Fish (Potato)
Gluten Free Company Sulphur Free Potato & Arrowroot Starch available from...