Rice, Bean and Sorghum Blend

2 cups super-fine brown rice flour
1 1/2 cups sweet rice flour
2 cups cornstarch
1 cup chickpea or garfava flour
1 cup tapioca starch (or Expandex)
2 cups sorghum flour
Mix together and store in refrigerator.

From Living Without magazine (Summer 2007, page 49). Used in Cherry Chocolate Chip Cookies.