1 cup (110 g) Bob's Red Mill gluten-free oat flour (sorghum is swappable) 2/3 cup (105 g) Bob's Red Mill sweet rice flour 2/3 cup (95 g) Bob's Red Mill millet flour 3 tablespoons (22 g) Bob's Red Mill tapioca flour
and I'm spoiled for choice and can't make a decision. Don't know what else I'd use millet flour for, but probably worth a chance. When I see such careful proportions it makes me hope for a great result.
Alanna Taylor-Tobin, whose cookbook @runpunkrun just reviewed
1 cup (110 g) Bob's Red Mill gluten-free oat flour (sorghum is swappable)
2/3 cup (105 g) Bob's Red Mill sweet rice flour
2/3 cup (95 g) Bob's Red Mill millet flour
3 tablespoons (22 g) Bob's Red Mill tapioca flour
and I'm spoiled for choice and can't make a decision. Don't know what else I'd use millet flour for, but probably worth a chance. When I see such careful proportions it makes me hope for a great result.