<<Disclaimer: Verify this information before applying it to your situation.>> Happy New Year Everyone, Sadly, I am intimidated by all things culinary, especially baking, however, having collected quite a few recipes over the months, I set forth and did a marathon of baking just before Christmas. Unfortunately, some of the results were less than pleasing. Some were, in fact, downright disasterous! Because my knowledge about GF flours is so limited, I have to wonder if the flours I used were inappropriate for the recipes. For instance, because I couldn't find any sweet rice flour, I used tapioca flour instead. I would be very grateful if some kind listmembers could explain to me the properties or qualities of the common GF flours, and what the flours are generally used for. I will certainly write a summary of responses, because this is the sort of information I am sure would be helpful to other new coeliacs. Many Thanks, Jenny Auckland, New Zealand