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  • cecedon

    posted on February 25, 2010 at 10:27 pm

    great post, I may have to try every single one of these recipes! Thanks for sharing! And putting all the info together in one place.


  • gfe--gluten free easily

    posted on February 25, 2010 at 10:42 pm

    I just keep looking at this wonderful listing you’ve put together, Amy. It’s terrific to have them all in this one spot to reference! The grouping is so helpful, too. Great conclusion of your truly helpful series. :-)



  • Alta (Tasty Eats At Home)

    posted on February 26, 2010 at 7:13 am

    Great series. I’ve been so excited about it for you – and all of your readers! Thanks so much for sharing our recipes. And to those interested in making some of these, I can totally vouch for Amy’s chive and cream biscuits – I’ve made them, and OMG. Delish.


  • Iris

    posted on February 26, 2010 at 7:17 am

    Just wanted you to know I’ve been referencing your guide whenever I need to make flour substitutions. It’s really helpful!


  • Linda

    posted on February 26, 2010 at 8:53 am

    It’s been a great series, Amy. You put together a nice list of links that I’ll enjoy browsing through. Thanks for including mine.


  • Zeke

    posted on February 26, 2010 at 2:59 pm

    Wow thats quite a recipe collection! I will definitely try some of these!


  • gfe--gluten free easily

    posted on February 27, 2010 at 11:02 am

    Popping back in to say, I just posted this link on the listserv of the large GIG group I belong to. I think folks will find it really helpful. It’s helpful to read descriptions of flours and what they do, but the info really comes together when you see the various recipes. Again, great summary and series, Amy! Like Iris said, I’ll be adding a link to all my recipes that use flour. ;-)



  • Lisa's Gluten-Free

    posted on February 27, 2010 at 9:15 pm

    Thank-you I have been enjoying reading all your posts. I appreciate you and your blog.

    I have given you the Sunshine blog award! Please stop by to pick it up! Congrats!


  • allyson

    posted on March 1, 2010 at 11:28 am

    Thank you soooo much for this series!! i just opened(hesitantly)the 6 or so flours and starches that i have been collecting in hopes of beginning some serious gluten free baking (experimenting). I’m feeling a little more confident due to these tips. I just LOVE your website, it’s been super helpful and i’m looking forward to trying several recipes. THANKS!


  • Amanda

    posted on March 2, 2010 at 7:28 am

    What a fabulous guide, a lot of work you put into it!


  • Barbara

    posted on March 2, 2010 at 7:56 am

    Many thanks for your excellent tutorial.


  • Almost Slowfood

    posted on March 2, 2010 at 1:58 pm

    While I can eat gluten, I’m in awe of the revolution that’s taking place right now. Or should I say reinvention. It use to be such a sorrowful thing to avoid gluten, but not any more!


  • My Man's Belly

    posted on March 2, 2010 at 9:12 pm

    Thanks for the primer on this. I’ve been looking into the different flours but couldn’t find anything near this helpful.


  • Stacy

    posted on March 4, 2010 at 3:19 pm

    This is a great post! Truly helpful. And I love how you categorized it. Thank you!


  • Jenn AKA The Leftover Queen

    posted on March 7, 2010 at 3:51 pm

    This is AWESOME, Amy!!! I really want to try all of these recipes!


  • Brandy Belenky

    posted on April 16, 2010 at 11:45 am

    Hey Amy,

    Stumbled onto your site. For sweeter baked goods, I’m a huge fan of Millet Flour…I feel like it’s one of the few that can stand alone, has a good texture, and no funny aftertaste in sweets….I’ve also cooked whole millet with Orange Juice, craisins and chicken stock as a yummy dinner side dish


  • Julia

    posted on January 19, 2011 at 7:15 pm

    WOW! Thanks so much for your post. I’ve just been buying the “gluten free” flour from the supermarket. It never really occured to me to mix my own or to experiment with it. I might try mixing my own version of the lighter flours as my husband has trouble with the denser grains. Thankyou!


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