Due to the recent events (COVID-19) the groceries stores' shelves are totally wiped of flour of any grains. I have not found flour for roughly a week. Now the shelves are still stocked well with starches (corn and potato) and gluten flour/powder. Does anyone have experience with mixing both flours to acquire a flour that has roughly the same properties like plain all purpose wheat flour? AP flour has roughly 10% protein and 90% non-sugar carbohydrates. I am not sure if the 10% protein are 100% gluten and if corn starch or potato starch have roughly the same properties like wheat starch.
I intend to make simple yeast dough with improvised fillings with no special ratios (garlic bread, cinnamon rolls) or a flour-water dough for dumplings or pancakes (e.g. scallion pancakes or just normal crepes ), so nothing fancy. I do still have normal AP flour but I'd like to save it for more delicate doughs.
Milling own flour from semolina, couscous, bulgur, whole grains is not an option; I do not have a mill.