<<Disclaimer: Verify this information before applying it to your situation.>>

Hi friends -

Many, many kind people responded to my request on what gf flour mix can be
used on a regular basis to substitue in standard recipes, use as a
thickening, etc.  Most people said that they use B. Hagman's
standard/original mixture.  One person said that she kept that on the counter
and the brown rice mixture in the refrigerator.

Mireille wrote...."If you are to keep a ready mix basic flour, here is the all
purpose one.  I tried a lot of them, and this one is the nearest one of the real
all purpose thing.

Go to the archives, I have posted it on the 3/3/99, titled:  Still so many
requests for as good as real bread, etc..."

Someone else offered the following formula...."

I have had great success substituting wheat flour in any recipe with
2/3 rice flour and 1/3 soy flour.... It's quick, and it's good....   =)"

And Carol wrote "You can easily standardize your basic mixes by using 3/4 C
Rice flour and 1/4 C sweet rice flour proportionately mix as large a batch
as you care to.  Use brown rice for better taste and nutrition - white when
you don't have brown or when you want a lighter outcome.  You can add
buttermilk powder, baking soda and/or baking powder per cup of mix as called
for in any recipe.  Just substitute - experiment as some recipes you may
need to cut back the flour just slightly."

Two people recommended the basic flour mix from Sylvan Borders (I don't know
if that's the correct name of the vendor) and Anne suggested I check Kosher
cookbooks because wheat is not allowed during Passover.  Finally one person
wrote and said that he/she had the same quandry when first diagnosed but now
very seldom bakes (I'd like to know how to get away from that).

So.....I'm going with B. Hagman's bean flour mix (garfava, sorghum, tapioca
and cornstarch).  I made pancakes with this mixture and they were delicious.
Also attempted biscuits and they were "pretty good" ( they rose nicely).  I'm
also going to keep the brown flour mix in the fridge.

Now on another subject - someone wrote in about Kraft Velveeta cheese.  I
checked with Kraft and Velveeta cheese is not gf.  However, the Kroger
Supermarkets Velveeta-like cheese is gluten free and tastes great.  For those
of you who have access to Kroger products, please note the 800# they provide
on every package.  That 800# is available until 8:00 p.m., EST and can give
you the gluten status of each product.  The people who staff that number are
very knowledgeable and extremely helpful.  I have no financial interest in
Kroger, I just know the food line is a big, big help.

Happy eating, Linda in Savannah, GA