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 flour
Leave separate to blend with the liquid in the recipe:
30g whole psyllium husk
20g Finely Ground Psyllium Husk
For freshness, I grind my own psyllium husk in a coffee grinder for 7 seconds.
What I do with my flour blends is make a large batch of 10x or 20x a single recipe and store it in a food bin, which I label with the flour blend type. I buy my food bins at a local Portland restaurant supply store, Rose's Equipment. You can also buy these online at Amazon (be sure to also order the lid).
Once the blend is mixed thoroughly, I scoop out how much I need per recipe and measure by weight (135g per cup). This makes cooking gluten free so much faster when I don't have to weigh each type of flour for every recipe!