GF Flour ATK All purpose blend (no gums)

 From "How Can it Be Gluten Free Cookbook Collection" by ATK. This is Paul's least favorite blend, not a fan of white rice flour, especially in this quantity, but it is effective as a neutral tasting white flour sub as long as you have plenty of time to let it hydrate. It can taste like sand or rice crispies if you don't let it rest long enough (ATK recommends 30 minutes but I have sometimes had success with as little as 10 minutes with some blends). 

• 24 oz (a little over 5 c) white rice flour
• 7.5 oz (1 2/3 c) brown rice flour
• 7 oz (1 1/3 c) potato starch
• 3 oz (3/4 c) tapioca starch
• 3/4 oz (3 T) nonfat milk powder

Whisk together well to combine. Can freeze up to 6 months, but really should let it get up to room temperature when using. Need to add guar gum or xantham gum separately for many recipes.