gluten-free flour mix*
3 parts sorghum flour
3 parts potato starch
2 parts tapioca flour
1 part corn flour**
*Borrowed from http://glutenfree.wordpress.com/carol-fensters-new-flour-blend/.
**Corn flour is similar in consistency to masa harina, but doesn't have the added lime. It's slightly finer than cornmeal, and definitely coarser than corn starch. It can be tough to find outside the Hispanic section of the grocery store, so masa harina might make a viable substitution (I say "might" because I haven't tried it!).
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