This recipe can be used for cookies, muffins, pancakes and waffles.

2-1/2 c white rice flour 2 c brown rice flour
1 c milk powder (non-fat dry) 3 Tbl baking powder
2 TBl Sugar 1/2 tsp Sea Salt

Sift dry ingredients together and store in refridgerator in an airtight container for up to 1 month. When ready to use add 3/4 c vegetable oil and any other ingredients that calls for baking mix.