GF Flour Cookie Blend

  Adapted from "The Everyday Art of Gluten-Free" by Karen Morgan, owner of Blackbird Bakery. It works ok in other things besides cookies, but not the best multi-purpose type flour. Terrible for brownies for example. Ok, not great for waffles although when I made these last few recipes, some of the ingredients are starting to get old so probably better with fresh.  

• 240 g (little over 2 c) glutinous rice flour
• 174 g (little over 1 1/2 c) tapioca starch/flour
  
• 156 g (little over 1 1/4 c) cornstarch
• 150 g (little over 1 1/3 c) sorghum flour
  
• 60 g (1/4 c plus 3 T) freshly ground quick oats (oat flour is much better alternative if you're going to use this with anything that suffers from chunks of oat in it like brownies). 
  
• 1 and 1/2 T guar gum 

Whisk and sift together into a bowl or bag, probably several times to make sure it's uniformly blended. Makes 7.5 cups (793.5 g).