<<Disclaimer: Verify this information before applying it to your situation.>> Greetings - I like to have a flour mix on hand. I have used three - B. Hagman's basic recipe, a brown rice mix which I got from the listserv and B. Hagman's bean mix. Of the three, which do you think is the handiest? Or does it even make sense to have flours already mixed? Should I just mix the flours according to what the recipe calls for? It seems that each recipe calls for a different mix. Is there some way to "standardize" on one to keep on hand? Hope you can understand this quandry. Thanks in advance, Linda in Savannah, GA