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

On Tue, 15 Nov 1994 11:55:22 -0800 Karen M. Davis said:

>Been there.  done that.  I get my rice flour ($.50/lb) from the local
>Korean market, along with potato starch flour ($1/lb.).  Rice flour is
>marginally cheaper at the Indian market, but I've had contamination
>problems with their flour, so stopped buying it there.  Get my tapioca
>starch flour at the local Chinese market ($.39-$.49/lb)... The Indian
>store doesn't seem to be as careful about grain purity, so I've stopped
>buying flours there (they grind a lot of their own)... There are only one
>or two places around that I've been able to find arrowroot by the pound,
>and it runs $2-$3.

I too have found the Chinese grocery to have far cheaper flours.  Be aware,
however, that Asian white rice flour is generally _much_ finer than the
Ener-G or Arrowhead Farms types of flour. This is fine (and it makes wonder-
ful cakes, e.g.) but these flours may absorb liquids more and thus the
recipe may need to be altered a bit.

I too have found that nearly any recipe will work using Hagman's GF blend;
I was surprised and very happy to find that even basic roll out sugar cookie
dough works with it.  This will make upcoming holiday baking a lot easier to
deal with. Lisa