gluten-free eats

published a DF GF Pumpkin Loaf with Maple Glaze. Her approach to the flour conundrum is

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.