ATK Gluten-free flour blend

Use this recipe when making the ATK cut-out cookies also on this blog, or for any cookies. Thanks to America's Test Kitchen for this recipe. 

​Makes 42 ounces, or about 9-1/2 cups

 Ingredients:

• 24 ounces white rice flour (4-1/2 c plus 1/3 c)
• 7-1/2 ounces brown rice flour (1-2/3 c)
• 7 ounces potato starch or tapioca flour (1-1/3 c)*
• 3 ounces tapioca starch (3/4 c)
• 3/4 ounce (3 T) nonfat milk  or soy milk powder

Whisk ingredients together in a large bowl until well combined. Transfer to an airtight container and store in refrigerator up to 3 months.

NOTE: You will need to add a stabilizer like xanthan gum in amounts appropriate for different types of recipes, usually a teaspoon or so.