Submitted to Vitaille by Jan in North Dakota

I thought your readers might benefit from this recipe.

Using this mixture, I am able to use all my pre-gluten-free days recipes for bars, cookies, muffins, etc.

2 cups brown rice flour
2 cups white rice flour
1 1/2 cups sweet rice flour
1 1/3 cups tapioca starch or flour
2/3 cup cornstarch
1/2 cup rice bran or rice polish
2 teaspoons xanthan gum

Sift together 3 or 4 times and store in canister.

Use 1 cup of this mixture when recipe calls for 1 cup wheat flour. Works very well in cookies, bars, cakes - even rolled out sugar cookies.