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Hi Holiday bakers:
        I have been experimenting with baking cookies, and have hit on an
easy and perfect substitute for regular flour.  For any cooky recipe,
substitute 1+1/2 c. rice flour + 1/2 c. sweet rice flour (for 2 c. wheat
flour).  So far I have successfully baked drop, rolled, and bar cookies.  I
don't need to use xanthum gum or any other binder, since the sweet rice
flour does the trick.  Hope that you have the same good results that I
have.  Ellen, Oregon