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

Before discovering I was sensitive to wheat, I had spent twenty years
eating mostly whole grain breads (except for the occasional bagel or
SF sourdough ;@).  It bothered me that there was so little insoluble
fiber in BH's recipes.

Now I mix up my GF mix using brown rice flour, and adding rice bran
as well.  The proportions I use are 6-2-1-1 (where my "part" is
usually a half-cup measure, since that fits nicely inside the big
glass "canning jars" I use as cannisters).  I found that a 2-lb
bag of brown rice flour is usually about 6 cups, and using that as
a basis for the mix gives me enough to fill a cannister used for
5 lbs of wheat flour (ours is lighter and fluffier).

This mix can be used for anything the original GF mix can be used
for - and I've even used it for making angelfood cake!

Andrea Frankel - [log in to unmask] - (916) 274-1921
** Right now I'm having amnesia and deja-vu at the same time.
** I think I've forgotten this before.