This recipe comes to us from Mireille Cote.
1 2/3 cup potato starch
3 teaspoons baking powder
2 ½ teaspoon salt
2 tablespoons sugar
½ cup dry buttermilk powder
3 tablespoons egg replacement powder
1 cup less 1 tablespoon gluten-free shortening
In a large bowl, mix together all dry ingredients. Cut in the shortening until no lumps appear. Store in the fridge or freezer because of shortening.