80 grams finely ground nonfat dry milk
180 grams superfine white rice flour
105 grams cornstarch
100 grams superfine brown rice flour
85 grams tapioca starch/flour
20 grams potato starch
10 grams xanthan gum
In a blender or food processor, grind the nonfat dry milk into a fine powder. Place all ingredients in a large bowl, and whisk to combine well. Store in an airtight container at room temperature until ready to use.
The recipe can be halved or used in multiples easily. Just be sure to whisk fully in a large enough container. It makes a total of 580 grams, which is 20 grams more than 4 cups.
I have not tested this recipe with any substitutions. If you avoid dairy for any reason, feel free to experiment!
P.S. Don’t forget your copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!