<<Disclaimer: Verify this information before applying it to your situation.>> Hi gf cooks: I have been baking from scratch for years, due to allergies and now CD. Bette Hagman's books are good, but so is the Joy of Cooking. I can adapt just about any recipe from any source. All I do for pancakes and waffles is substitute 1 c. rice flour+ 1 T of tapioca flour for 1 c. wheat flour, and increase the liquid by about 2 T. I also substitute whites for whole eggs (1 egg = 2 whites). Thought you would enjoy my favorite muffin recipe: Ginger Currant Muffins Mix Wet ingredients: 1 c. apple juice concentrate 1 c. milk (can be soy or buttermilk) 1/4 c. canola oil 1/2 c. molasses 2 egg whites 1 T. grated orange rind 1 tsp. gf vanilla Mix Dry ingredients separately, then add to wet 3 c. rice flour 1/2 c. tapioca flour 2 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1 T. powdered ginger Mix well for at 1-2 minutes, then add 1 c. currants Spoon into greased or papered baking tins, and fill almost to the top. Bake at 400 degrees for 20-25 minutes. Cool in the tin for about 5 minutes then remove. Great to eat warm, freezes well. Enjoy, Ellen, Eugene, Oregon