<<Disclaimer: Verify this information before applying it to your situation.>> On Tue, 15 Nov 1994 11:55:22 -0800 Karen M. Davis said: >Been there. done that. I get my rice flour ($.50/lb) from the local >Korean market, along with potato starch flour ($1/lb.). Rice flour is >marginally cheaper at the Indian market, but I've had contamination >problems with their flour, so stopped buying it there. Get my tapioca >starch flour at the local Chinese market ($.39-$.49/lb)... The Indian >store doesn't seem to be as careful about grain purity, so I've stopped >buying flours there (they grind a lot of their own)... There are only one >or two places around that I've been able to find arrowroot by the pound, >and it runs $2-$3. I too have found the Chinese grocery to have far cheaper flours. Be aware, however, that Asian white rice flour is generally _much_ finer than the Ener-G or Arrowhead Farms types of flour. This is fine (and it makes wonder- ful cakes, e.g.) but these flours may absorb liquids more and thus the recipe may need to be altered a bit. I too have found that nearly any recipe will work using Hagman's GF blend; I was surprised and very happy to find that even basic roll out sugar cookie dough works with it. This will make upcoming holiday baking a lot easier to deal with. Lisa