Flour to buy for CIA flour blends

The Culinary Institute of America put together some gluten-free recipes for baking. The recipes are built around 5 different blends of flour. They all have some combination of the following: white rice, brown rice, and soy flours and potato starch, tapioca starch, guar bum, albumen, whey powder (or sub navy bean flour)

Blend #1 (weakest strength, most carbs):
White Rice Flour - 1 3/4 cups
Potato Starch - 2 cups
Tapioca starch - 1 1/2 cups
(total = 5 1/4 cups)

Blend #2 (second weakest; contains a little protein an fiber from brown rice)
White rice flour - 1 3/4 cups
Brown rice flour - 1 1/4 cups
Potato starch - 3/4 cups
Tapioca starch - 1 cup
(total = 4 3/4 cups)

Blend #3 (moderately strong; carb/protein combination)
White rice flour - 3/4 cup
Potato starch - 4 cups
Guar gum - 3 1/2 tablespoons
Albumen - 1/2 cup
(total = 5 1/2 cups)

Blend #4 (stronger; higher in protein from soy flour)
White rice flour - 1 1/2 cups
Tapioca starch - 1 3/4 cups
Soy flour (defatted) - 2 1/4 cups
(total = 5 1/2 cups)

Blend #5 (the strongest; high protein from soy and whey)
*note to folks who have trouble with dairy: whey contains casein, so substitute with navy bean flour if you think you might react to casein
White rice flour - 1 3/4 cups
Tapioca starch - 1 1/4 cups
Soy flour (defatted) - 1 3/4 cups
Whey powder

Examples of recipes calling for these blends:

• Focaccia - 1 and 3
• Multigrain Bread - 3 and 5
• Rolls - 5
• Cinnamon Raisin Bread - 5
• Bagels - 3 and 5
• Lemon Poppy Seed Muffins - 2
• Pancakes - 5
• Cookies - 2
• Biscotti - 3
• Chocolate Pecan Cookies - 4
• Carrot Cake - 2