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What are your  general guidelines for using sorghum flour in place of other
GF flours?  I really dislike most things made with rice flour.  I'd like to
replace the rice flour with sorghum, but I wonder if I should continue to
use other "flours" if the recipe calls for them (potato or tapioca starch,
etc.)  or replace everything with the sorghum?

I'm getting ready to make my son some Christmas cookies and I'd hate to have
everything come out a total disaster when I know there is some good advice
here.  Thanks in advance...

Joy

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