Make a large batch of this gluten-free cookie flour blend. You’ll be using it often if you bake a lot of holiday cookies.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers, and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).
- 2 cups white rice flour
- ½ cup cornstarch
- ½ cup potato starch (not potato flour)
- 2 teaspoons xanthan gum
1Whisk ingredients together until well combined.
2Store in an airtight container at room temperature.