Makes 18 cups, 16 cups, and 9 cups respectively
| Garfava bean flour (2/3 part) | 4 cups | 2-2/3 cups | 2 cups |
| Sorghum flour (1/3 part) | 2 cups | 1-1/3 cup | 1 cup |
| Cornstarch (1 part) | 6 cups | 4 cups | 3 cups |
| Tapioca flour (1 part) | 6 cups | 4 cups | 3 cups |
*Resource: The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes by Bette Hagman
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