Gluten Free Cookie Dough Flour
- 33 ounces brown rice flour, about 6 cups
- 3 ¾ ounces cornstarch, about ¾ cup
- 1 ½ ounces tapioca flour, about 6 tablespoons
- In a large container, combine rice flour, cornstarch and tapioca flour.
- Store in a large sealable container in a cool, dry place.
- When using flour blend in cookie recipes, add ½ teaspoon of xanthan gum per cup of cookie dough flour.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-cookie-dough-flour/
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