2 1/3 cups Dry Non-Instant Powdered Milk (I use Organic Valley Non-Instant Powdered Milk, click here for a list of Organic Valley's Gluten-Free Products)
1 cup Gluten-Free All Purpose Flour (I use Better Batter Gluten Free Flour)
1 cup Butter, at room temperature (preferably Organic Grass-Fed Butter)
1). Combine all ingredients into a large mixing bowl.
2). Using a whisk attachment, mix ingredients together slowly at first, then gradually increase speed until incorporated.
3). Keep mix tightly covered in the refrigerator for up to 3 months.