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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