<<Disclaimer: Verify this information before applying it to your situation.>> Hi List, Well, I did it, finally. I tried changing the flour mix used in Bette Hagman's pop-over roll recipe, "Gluten-Free GourMet - Living Well Without Wheat", page 44. I used 1/3 cup each white rice flour, garfava flour and potato starch. The balance of the ingredients remained the same as the recipe. The result was suprising in the size and quality of the rolls. They taste much like "regular" dinner rolls, slightly chewy, with some open areas inside the rolls. The roll should be quite tasty with dinners of all sorts. I made 12 rolls out of the recipe, even though it says it will make 15. Guess I like bigger rolls. On the down side, there are some holes in the sides of some of the rolls, which I might be able to eliminate by tamping the dough down more evenly in the muffin cups before I bake. There is also a very slight bean after taste. Otherwise I would say the experiment was a sucess. I'm going to try other combinations with each week. I'll let you know if any turn out to be worth of mention. Enjoy! Dave Taylor, Mentor, OH.