Reply to "What to use instead of gluten-free flour?"

I found a really good mixture on the "Gluten Free on a Shoestring" website. They have a "mock" recipe based on Williams-Sonoma's Cup4Cup, but I like their "Better than" combo, which seems to produce a stronger (less fragile) cookie.  It is a mixture of white rice flour, brown rice flour, cornstarch, tapioca starch, potato starch, dry milk and xanthan gum.  I've used it in several roll-out cookie recipes and it works perfectly. I think chickpea flour tastes fishy (literally) and have searched high and low for good alternatives. This is the best I've found so far.  I'm not affiliated in any way with that website and hope it's okay to mention it.