If you bake with gluten-free flour, you know how tricky it used to be to find recipes that worked and ingredients that made sense. Tapioca flour? Potato starch? Sorghum flour? Yeah, those weren’t items in our pantries. And, even if they became household staples, through your own trial and error, making your own gluten-free flour mix can be slightly messy and cumbersome. Invariably, you run out of one of the flours at a different rate from the others, so it feels like you’re always buying flour.