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

In choosing flour combinations, you might care to look at the relative
nutrients.  Tapioca flour is less than terrific in this regard.  We tend
to use equal parts of brown rice flour and buckwheat (Buckwheat isn't a
grain, it is related to rhubarb).  These produce a delicious product
which is also a nutritional dynamo.

For example, we make a bread out of these two flours plus milk, eggs,
molasses, chopped dates, poppy seeds plus purees of banana and apple.
The raising agents are bicarbonate of soda and tartaric acid.  The whole
thing takes less than 10 minutes to prepare (no kneading necessary since
there is no gluten) plus 45 minutes baking.  The result is something
which tastes like sticky date poudding but is far more nutritious than
any commercial wholemeal bread,

Orgran make a pasta out of brown rice flour which is more delicate than
the finest wheat pasta plus having a lovely taste.

Why not take advantage of the rethink necessary when you learn you have
to go GF and investigate the use of brown rice, buckwheat, millet plus the
flours which come from these.  Leave the bland fillers behind.  Your health
will improve and the flavours are lovely.

Some of you are convinced that you don't have time to cook.  Cooking can
be a life enhancing activity.  The aesthetics of preparing and eating
your own food are a form of meditation,  maybe more important one than
some of the other things which keep you so busy.

Art Raiche