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

After reading the posting about flour, I just thought I would pass this
along for what it's worth.  I have tried a lot of Bette Hagman's recipes
and just wasn't that satisfied with the results.  So, I decided to use my
own recipes from regular cookbooks using Bette Hagman's flour mixture and
have had very good results.  I just substitute Bette's flour mixture for
the conventional white flour.  Even my husband, who is not a celiac, eats
them and claims they are very good.

I do use Bette Hagman's recipe though for the scones and find them to be
very good.  I make a triple batch and freeze them individually and that's
what I use instead of a hamburg roll.  I find that they taste better if you
put them on your grill and toast them a little before adding your hamburg.

Simone
NH