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I am wondering whether there is a flour out there that I can use in place of regular (wheat) flour in all of my pre-Celiac recipes.  Or, do I need to mix flours to create an "all-purpose" flour for those recipes?  I look at gluten free recipes and there are so many ingredients (mostly various flours), that it makes my head spin and makes me just not want to bake at all.  I'd rather just use my old recipes and replace the wheat flour with something else.
Thanks for any advice you can give!

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