I am new to thinking about foods in terms of soluble or insoluble fibre. That sure makes sense to use the color of the grain! Great tip! Here's another flour question. Once I saw a blend of 3 different rice flours that could be used to replace any gluten flour and it would act just like gluten flour. The finished food also tasted like gluten was used and had the same consistency. Gums were not needed. Have you run across this ingo?? These flours were asian rice flour (fine); glutenous asian (med) and american (course) like Bob's Red mill. The glutenous asian was from Erawan marketing co of Bankok. Del