<<Disclaimer: Verify this information before applying it to your situation.>> Bob's Red Mill GF Bread or GF All purpose Flour was suggested. The texture is excellent. You can just look at the flour in the bag and see that it has the same body and texture as regular flour. You can request this flour from almost any health food store and if you do, they usually continue to carry it. doubling the baking soda and powder (when a recipe calls for 1 teasp, for instance, I round it) and subbing buttermilk in place of the liquid also goes a long way toward making the product more pallatible. I make a cobbler that my family says they cannot distinguish from gluten cobbler this way. She also likes Pam's Ultra Chocolate Brownie Mix for brownies and uses the cake recipe on the side of the package, using the same substitutions I mentioned above to make a good gf chocolate cake. (With all gf recipes, eating the product right away seems to be nearly essential. She cuts this cake and freezes it in iced slices to eat thawed but still cold later to preserve the freshness. It is also always necessary not to overbake gf foods.) ------------------------------------------------------------------------- The Gluten-Free Pantry Favorite Sandwich Bread Mix. It bakes really nice. They slice it and freeze 2 slices in each baggie. They take it out and her daughter will make a grilled cheese with it and also toast it and it tastes pretty good. Of course it's a mix and saves time if you want bread without all the ingredients. ------------------------------------------------------------------------- Tapioca flour and potato starch will get similar results. This person wants more nutrition in them. They have good luck with a lot of other flours--brown rice, buckwheat, amaranth, millet, and the new montina blend. They use Bob's Red Mill (http://www.bobsredmill.com) All Purpose Flour blend a lot in regular recipes (it is my standby) and use xanthan gum as recommended on the Ener-G package. Recipes that work: All of Carol Fenster's are very good and work well. she has a number of books and has recipes and bread basics on her website: http://savorypalate.com/default.aspx She makes the Focaccia Bread frequently and use 1 1/2 cups Bob's Red Mill All Purpose Flour or the Montina All Purpose Blend (NOTE: DO NOT USE Montina straight--it needs to be mixed with other flours). The Focaccia recipe is on the website. I use the bread alone or sliced for sandwiches. The bread recipe on the Montina Blend package is wonderful. Karen Robertson's Gluten-Free Cooking Class at http://www.celiac.com Her Brown Rice Bread and the variations make very good bread. The class with bread recipe URL is: http://www.celiac.com/st_main.html?p_catid 3D70 The recipe is in her cookbook too--referenced on the website. I really like buckwheat and amaranth flours a lot. The new Montina is great and has a lot of fiber. I generally try to avoid the white rice, potato, tapioca, cornstarch types of flours as they do not have the nutrition/fiber. Learning about and using other grains has been the positive part of the GF diet for me. When you get to brownie, try Bob's Red Mill GF Brownie Mix. I have made them and I think they are outstanding--very chocolate and moist. I forgot to mention BRM's GF Bread Mix--I get good results with the mix and use it periodically. Right now the Montina Blend bread is my favorite. Karen Robertson's is second for sliced bread. Carol Fenster's Focaccia is my favorite quick and easier bread. My comments: While I appreciate nutrition...I just want bread at this point!!! Good bread! I want my old comfort foods back!! I'm sure you can all relate! ------------------------------------------------------------------------- This person's favorite Gf flour mix is: one bag of Bob's Red Mill rice flour mixed with one box corn starch. She's substituted it cup for cup in cookie recipes & her applesauce cake recipe & it always works great. She always adds from 1/2 to 1 teaspoon xanthan gum to any recipe, and that makes all the difference. She also finds she gets better results if she mixes my cake batter in her food processor. It comes out very smooth & even textured that way. ------------------------------------------------------------------------- Try Source of Life breads such as the Rice Almond or Rice Pecan? HER CD HUSBAND AND I LOVE THEM TOASTED, ESPECIALLY THE RICE ALMOND!! ------------------------------------------------------------------------- * Please include your location in all posts about products *