<<Disclaimer: Verify this information before applying it to your situation.>> I was going thru some old cookbooks, Lord knows I have tons of them and found two items that may be of interest to us: 1. Always sift flours when baking. This may remove the grittiness we object to with rice flour. It wouldn't hurt anyway. 2. I came across a reference to SORGHUM FLOUR. Okay, they got me. Never heard of that before. " The white grained Sorghum produces a grey flour which is exellecnt for all baking purposes and is the best general purpose gf flour. It has good levels of protein, minerals & vitamins". Atkins uses soy flour in his recipes. I would suspect that combining soy and chestnut flour would be substanially lower in carbs. Now, if oly it works. Any comments on results with this combo? Ann