Gluten-free flour mix

I used this recipe from a blog by David Santori, which I found by googling something like gluten-free chestnut flour recipe:
http://frenchieandtheyankee.com/tag/chestnut-flour/
changing the flours as we talked about, leaving out the prosciutto (vegetarian friends), and adding some slivered almonds, because I didn't have as many pine nuts as I thought I had. Mine was much darker than what's shown for the original recipe, partly I guess because of my buckwheat flour, but I think my chestnut flour must be darker than his too.

The report! I had made three savory quick breads, each pretty different from the other and only one gluten free. And everyone liked the gluten-free one best. It was dominated by chestnut and white rice flour, with some tapioca and buckwheat flours (thanks again, Emily). The texture was great, the flavors--cheeses, herbs, nuts, olives, etc., worked too. Thanks!

I was thinking about doing just that, susan g. But I went with some tapioca and buckwheat. The loaf just came out of the oven, and the texture looks like it's going to be great.

Sometimes I find a recipe with small amounts of a flour I don't have on hand. If I have the whole grain/seed/nut, I use the small electric coffee grinder (aka my spice/flax grinder). I've done this for millet -- so I have an easily stored source rather than a more perishable flour.

Thx, I think I have both tapioca and buckwheat.

I see no reason at all that you can't leave the amaranth and millet out. Make up the difference with the chestnut and rice, or you could try another GF flour like tapioca or buckwheat. Barley is extremely low in gluten and is sometimes OK for folks with gluten-sensitivity.