<<Disclaimer: Verify this information before applying it to your situation.>>

I usually make cookies and cakes from scratch, having tubs of pre-mixed (of my own) GF flours. I do 
this in part because it's cheaper but also because I feel that alternative flours (bean, sorghum, soy) 
offer a better result and more nutritional value. But once in a while, I opt for a package of purchased 
"cookie mix" or whatever to save a bit of time, and I am routinely amazed  how many GF 
manufacturers continue to rely on rice flour as the base of their mixes. I just did this (the brand will 
remain nameless because they do make some very good products), and once again, I am 
disappointed in the overall quality. I won't make this mistake again. In the meantime, I encourage 
those manufacturers (and I know many of you read this list serve) to consider broadening their view 
of GF baking and think about getting away from the dreaded rice flour. There are so many better 
options out there. 

We've come a long way since my son was diagnosed seven years ago, but we can continue to make 
improvements in our choices. Meanwhile, I'll be tossing these gritty cookies into the trash. What a 
waste of ingredients. Bleck!

Joy

*Support summarization of posts, reply to the SENDER not the CELIAC List*
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC