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That is great Kandee, thanks. I have definitely seen rice flour in the HFS. Is it just a question of a straight substitution? If so I can play with lots of recipes, hurray. I'm sorry to say that using rice flour as a straight substitution doesn't work to well. It's to grainy. You need to mix the rice flour with a finer flour like potato starch flour, tapioca flour, corn starch or arrowroot. Please don't use any more than 1/2 the total amount of flour that a recipe calls for in rice flour. I've had to learn this the hard way when I only had rice flour on hand. In other words if a recipe calls for 1 cup (wheat flour) use no more than 1/2 cup rice flour and the rest in some other flour that is very powdery fine. Also, don't forget to use Xanthan gum. It subs for the gluten. If in doubt ask your HFS what they recommend in alternative flours. Also go to Celiac.com and look at their recipes. I've been able to successfully sub many of Heather's recipes and ones in the Index with wheat alternative flours without sacrificing taste and texture. You just have to experiment a little.

I LOVE chocolate and have been unbelievably restrained in going from my "at least one bar a day habit" to none at all. The last chocolate I ate was on 10th August (sheds a tear ) but the temptation is NOT there anymore because (a) I am afraid of the pain and (b) I am 18lbs lighter and LOVE my new figure! Oh my, good for you. I won't eat a chocolate bar either because of the fat, but I have a weakness for anything fat free and cocoa laden. I haven't made anything in ages though because once I do the entire pan of brownies would be gone in 2 days! I think you gave me your 18 pounds. That's just about what I need to loose to be back in shape. Good luck Sinead and let us know how your GF baking went. Kandee

Sinead

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