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Last night I got up the courage to try some old cookie recipes with a new flour. I don't miss the bread half as much as the cookies, and the ones I have tried so far from the gluten-free cookbooks were not as yummy as those I mourned. So I tried the impossible and substitued wheat-free, gluten-free, All Purpose Rice Flour (ingred: white rice flour, potato starch flour, cornstarch, xanthum gum) from The Really Great Food Company (1-800-593-5377). I made it a point to be just as sloppy with my measuring as I was in my more carefree glutin days. I was thrilled to have them turn out very, very close to my old ones. They seem a bit more fragile, but have that old fashioned, regular cookie crunck consistency. And the taste is 100%! I had been using this mix as my everyday flour and it has not failed me in any area. I called this morning and ordered four more bags. I highly recommend.

Barbara



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