<<Disclaimer: Verify this information before applying it to your situation.>> Hi List, You had some questions regarding the panforte recipe: What gf flour I used: G.F. Roberts makes one in Australia, manufactured by Soy Products (www.soyproducts.com.au). Unfortunately I cut off the ingredients list as I opened it, but I think it had rice, maize and soy flours plus gluco-delta-lactone. On the package it says NO: wheat, dairy, egg, potato, salt, MSG, gene-bean, yeast, fats, sugars, additives, gluten. I don't know the ratios, but I wouldn't worry too much. Just use your regular white gf flour, no gum is necessary as panforte is very-very sticky and gluey from the sugar and fruit and the flour is just a minor ingredient. How and when it is originally eaten: I'm not from Tuscany so I don't really know. Judging from the richness of the cake I think it works best with tea/coffee or as a festive after-dinner nibble. Conversions: Sorry I don't think I can't convert to cups or ounces, but here are a few sites that tell you how to do it: http://www.food.epicurious.com/db/dictionary/refguides/convertmetric/ confrommetric.html http://www.pathfinder.com/FoodWine/pantry/frmetric.html Happy baking! Niko