Blueberry apple black currant pie I made with this flour mix, my second pie with the mix

I am absolutely in love. It’s my mom’s birthday tomorrow, and I was asked to make her a blueberry pie in honor of the occasion, gluten free and dairy free, of course. Now my mom is a gluten free eater as am I, but the rest of the guests in attendance are gluten eaters, and they are picky about their non gluten free stuff. When they came to me for Thanksgiving and I made a pumpkin pie, no one really cared for the pie crust, and to be honest, neither did I. But I don’t like pie crust anyhow, really, so it didn’t seem like such a big deal anyhow.
But I was asked to please make this blueberry pie with a good crust, even if it is gluten free. So I searched and searched the internet, and found a recipe, which came out terrifically, which I’ll hopefully post either tomorrow or sunday. But it used this wonderful all purpose gluten free flour mix, different from my typical all purpose gluten free flour mix.
And the mix is really amazing- I even used it to make French bread- whose recipe I’ll post as soon as I experiment with an egg free version.

But in the meantime, here’s the mix, which I originally found on SimplyGluten-Free.com

Ingredients:
9 cups superfine white rice flour
3 cups sweet rice flour
4 cups potato starch
2 cup tapioca starch
8 teaspoons xanthan or guar gum

Instructions:
1. Mix all the flours together.

2. Use in place of wheat flour in most recipes.

Note: Sweet rice flour is also called sticky rice flour or glutinous rice flour or mochiko, and despite the name, contains no gluten. If you have your own grinder, you can make your own from short grain white rice/risotto rice.

There really is no point in buying premixed gluten free flour mix- this works even better!

If you’re a gluten free baker and have a standard mix, what is in your mix? Does this look like a recipe you’d try out?