All purpose flour blend

Okay, after the success of my last batch of sugar cookies, I thought I might try my hand at my own flour blend, at least one for my cookies.  So here it is:

All purpose flour blend
3 cups sweet rice flour
3 cups brown rice flour or gluten free oat flour
2 cups potato starch
1 cup tapioca starch
1 1/2 tablespoons xanthan gum

Whisk together in a large bowl and store in an airtight container.  Use in place of all purpose flour in cookie recipes.

UPDATE 1/8/11:  I really love the blend of the sweet rice with the oat, but if you don't like it or don't have these flours on hand, you can sub and experiment.  The important part is keeping these ratios.  So you could use all brown rice in place of the sweet rice and oat, or use a 50:50 mix of sorghum and millet, or a white rice/brown rice mix, etc. As long as you keep the flour/starch/xanthan gum ratios the same, the possibilities are endless. :)

Silvana's All purpose Gluten-Free Flour

Okay, I'm going to be using this a lot.  This is Silvana Nardone's all purpose flour from Cooking for Isaiah.  I'm giving her all the credit, because it is her blend...but a lot of my recipes are probably going to be using this blend, so I thought I'd pass it on, with my minor change--I use brown rice flour instead of white rice flour.

By they way, you really should buy "Cooking for Isaiah" if you haven't yet.  Or ask for it for Christmas. ;)

Update 1/25/12: I've decided not to have her recipe posted here.  It's her recipe, so I feel it isn't fair to her for people to be coming to my site for her work.  You can find her recipe on page 15 of her book, Cooking for Isaiah, which is part of the preview on Amazon.  So, go to Amazon, check out the flour recipe--and buy her book, it's a good book.  And, go here to check out my flour blend, it works really well, I really love it and use it now instead of Silvana's (her's is really good, too, though).