Millet flour tastes lovely in coffee cakes and quick breads. Alone, it tends to be crumbly. Add buckwheat flour, and this blend makes a moist coffee cake with a perfect crumb.
1 1/2 cups millet flour
1/2 cup buckwheat flour
1/2 cup tapioca starch
1/2 cup potato starch
Sift all ingredients until well-blended. Store in the refrigerator in an air-tight container.