I've made my first loaf of gluten free sandwich from your mix, and it was great! Now I've ordered the specialty flours (brown rice, potato starch and tapioca) to make my own flour. Is it advisable to add baker's dry milk powder to this recipe, to improve the length of time it will keep? How would that affect the amount of milk used? Anybody try this yet? Thanks for your advice. Dairy is always a good idea whether you are baking GF or not! If you choose to add some milk powder, add 1/4 c. to you dry and you may omit the fresh milk and use water, or double up on the calcium and use fresh milk in addition to dry milk. Give it a try! Elisabeth

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