I have come up with a blend that substitutes well for my No. 7 Artisan Bread Flour and the No. 4 Rustic Boule Bread flour mixes. These are flour mixes that can be used for a variety of breads and pizza dough. Find recipes in the Bread Tab. Use this entire blend for the No. 7 Bread Flour, or half of the blend for the No. 4 mix. It's easy to multiply the recipe to make a big batch if you measure by weight. Or, of course, you can make your own bread blend!
I use Bob's Red Mill gluten-free flours for my breads. They are easy to find here in Portland, Oregon. However, I chose this group of flours because they should be easy to find and inexpensive in many parts of the world. If you try this blend with other brands of flour, please let me know how it works for you!
Easy Gluten-free Bread Flour Blend
Makes 450g Bread Flour
Blend together thoroughly:
180g Sorghum Flour
90g Millet Flour
90g Potato Starch
90g Tapioca Starch
Leave separate to blend with the liquid in the recipe:
30g Whole Psyllium Husk