thoughts about flours

So. While reading the introduction to he CIA gluten free baking book, I find that I am going to be in need of several different 2 quart containers. I need to have 5 different types of flour/starch mixes. A little more than anticipated. I might finish reading the introduction then peruse the recipes and select 1 or 2 I need to try, then make those first and see if I want to continue. If I do, I might want to ask around and see if there is a bread baking class I can take that might help a girl out. Interesting research.

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