<<Disclaimer: Verify this information before applying it to your situation.>> I'm slowly getting my kitchen shelves converted, figuring out what equipment I want to get (so far, mini loaf pans and either muffin top pan or rings are on my list), and experimenting with the easier-looking recipes. (So far, apple crisp and popovers - I was VERY pleased with the popovers, which were just fine the next day, too).) I'm getting ready to do a Passover cake. So, here are some of the questions that have come up: 1) I notice in BH's first book (especially) she uses a lot of shortening and margarine. As I don't have trouble with dairy and try to avoid trans fats like the plague (those partially-hydrogenated oils), I am wondering whether I can use butter. How will this affect the outcome? 2) I think, despite seeing conflicting references, that I have sorted out the corn meal/starch/flour differences. (My conclusion is that they are 3 different things, although I have seen some web sites and notes in the archives saying that the starch and flour are equivalent.) So now, is masa flour (from Mexico, found in the grocery store) which says it is from "corn processed with lime", the same as corn flour, and is it GF? 3) I'm interested in people's systems for keeping all these flours organized in their cupboards/refrigerators/freezers. Right now, it's a mess. 4) I think I made a mistake by buying 2 "off the shelf" GF mixes. I'll experiment with them, but in one, the rice flour is not as finely ground as Bob's Red Mill, so it's a bit gritty, and the other, Arrowhead Mills, has as its first ingredient potato *flour*, which I am now reading has very limited uses. Any ideas what I might do with that one? 5) I'm a little concerned as what I perceive to be the lack of nutritional value (not to mention fiber) in some of these flours. At this point, though, I'm trying to just learn how to use them and not worry too much about it. Hopefully, I'll incorporate more brown rice flour, bean flour, etc, later. Anyone know any sources for finding the vitamins, etc, in, for instance, potato starch? 6) I'm going to be doing some traveling, and I'd like people's ideas on some breakfast-type goods, like coffee cake or muffins, that will travel well, that I can make up ahead of time. I will have access to refrig on arrival. Whew, I guess that's enough for now! I think the summary is going to be long enough as it is! Thanks so much- Laura