In almost all of our baking recipes, we use a combination of white and brown rice flours, tapioca and potato starch. We add almond flour, sorghum flour, and xanthan gum as needed per recipe. Start with this base recipe then if you are baking something like cookies where you need a bit of crispiness and crunch, swap out 1/2 cup potato starch with almond flour. If you are making something like banana bread that can handle a bit more nutrient dense flour, swap out 1/3 cup potato starch with sorghum flour. I store my flour mix in an airtight container. I always store nut flour and coconut flour as well as flax meal and chia, those with the most fat content, in the freezer to keep them as fresh as possible.