<<Disclaimer: Verify this information before applying it to your situation.>> Hi Holiday bakers: Yesterday I baked 4 different batches of cookies, 3 of which were new recipes. I used 1+1/2 c. white rice flour + 1/2 c. sweet rice flour, as I previously suggested, and 3 batches (ginger snaps, chocolate ship, and applesauce) came out perfectly, but one did not. The one that didn't relied on oil as the fat. Once before, I made a batch that did not come out, and I just remembered that it too required oil. The rice/oil combination came out so firm, that had I baked it in the shape of a block, it could have been a brick. It seems that my substitute works best with butter, margarine, or shortening. Anyone else have this experience? Hope everyone is enjoying a gf Thanksgiving. Ellen in Oregon