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

Lynda, I'll try to answer your copyright questions...

If you are using a specific flour mixture that someone else created, or a
packaged mix, it is fine to give the name of the product.  (Example:  Connie
Sarros's High Fiber Flour Mixture, or Chebe All-Purpose Gluten-Free Bread
Mix).  

A recipe is considered to be "original" when three or more of the primary
ingredients are changed.  If you alter a recipe by adding cinnamon instead
of nutmeg, increasing the amount of vanilla, and using crushed almonds
instead of crushed walnuts, the result is not considered an original recipe.
If, however, the flour mixture you substitute in the original recipe uses
mostly different flours from the original recipe, and you decrease the
number of eggs by substituting diluted flaxseed meal, and use yogurt or ice
cream in place of the milk, then you have indeed created a new, original
recipe.

If you see a recipe that you would like to share, you need to contact the
author (or company, or magazine) to get permission to reprint it.  Most
authors have their works copyrighted.  Many times the publishers of
cookbooks will put a limit on how many recipes may be shared from one book.
(Wiley Publishing and McGraw-Hill will only permit 10% of the recipes in any
given book to be shared.)  Most authors (or companies or magazines) will
allow a recipe to be reprinted if credit is given to the creator and mention
is made of the site or source where the original recipe was printed.

Hope this helps...
Connie Sarros, author
Gluten-free Cookbooks
www.gfbooks.homestead.com 

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