Here is another rice-free flour blend. I have been using it sparingly - the starch content is higher than I like, but it makes really fluffy biscuits! It also makes the most amazing Navajo Tacos (recipe to follow soon). Biscuits and Indian Fry Bread are treats worthy of their own flour blend, I think, and this one works really well for both of them.
1/3 cup buckwheat flour (or teff flour)
1/3 cup sorghum flour (or amaranth flour)
1 cup tapioca starch
Sift together the buckwheat, sorghum and tapioca flours together until well-blended. Store in the refrigerator an air-tight container.