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Angi asked why more people aren't using quinoa and amaranth flours which
have more nutrition than the normal mix of rice, tapioca and potato
starches.  You may want to try mixes from Sylvan Border Farms which uses
these alternative flours.  To find out where to buy these products in your
area, contact Joan Wade, the owner of Sylvan Border Farms at Angi Long
<[log in to unmask]> or the web adddress at
 www.zapcom.net\~jbwade  I particularly like the dark bread mix, reminds me
of dark rye. Joan has donated products to our local support group and they
are delicious.

Ellen Switkes