<<Disclaimer: Verify this information before applying it to your situation.>>
After I wrote my summary about Oriental flours and nongrainy flours I
had two requests for the bread recipe using 1/2 sorghum and half other
flours. By that time I had deleted the original e-mail and I don't know
who to ask for the recipe. If you are the person who wrote me about
using 1/2 sorghum and half other flours to produce a bread that is
especially light and fluffy please post it to the list.
The other response to my e-mail was a third person who said that
Authentic Foods rice flours are wonderful.
Deborah Martin
*Support summarization of posts, reply to the SENDER not the CELIAC List*