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Blend together and store in a secure container in a dry place (I prefer a large mason jar).
This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don't find it necessary.
This blend has worked wonders in muffins, cakes, quick breads, gingerbread cookies, corn bread, waffles, crepes and many other recipes.
I also have a Gluten Free Whole Grain Pancake Mix that works beautifully with an egg. And a Gluten Free Pizza Crust that utilizes a slight variation of this blend.