Chrystal Carver, author of Sweet & Simple Gluten-Free Baking offers two gluten-free flour blend recipes in her cookbook. You will find one recipe below that works well for cookies, brownies, bars, tarts and pie crust recipes; and it is fairly inexpensive to make.
A simple all-purpose gluten-free flour blend recipe perfect to use in brownie, bar, cookie, pie and tart recipes.
4 cups white or brown rice flour
1 cup tapioca flour
1 cup potato starch (or cornstarch)
Carefully measure the flours one at a time into a large mixing bowl. Start by spooning the flour into the measuring cup, then emptying the contents of the measuring cup into a large mixing bowl. Mix well. Store your gluten-free flour blend in an airtight container or freezer zip lock bag in the refrigerator or freezer for up to six months. Always shake container or mix the flour before using in case the heavier flours have settled.