Please, let me know how your bread turned out. Because I make so many breads to sell weekly I buy my flours at a nearby co-op in bulk - like 25# and 50# bags, xanthan by the ounce, fresh baking powder, almond meal, dry milk powder, and yeast in bulk, plus dried fruit, chocolate, nuts and honey, etc. They do offer on-line sales, you don't have to be a member to order, no minimums, and have thousands of products. The Grain Mill Grocery Cooperative www.grainmill.com; you can pick up in Wake Forest NC or Myerstown PA, or have it delivered to you. You may want to check locally for food co-ops or call your County Extension Agent. You might be surprised to find one quite close to you. Another on-line store I like is Barry Farm Foods (www.barryfarm.com). You can buy some of their products on Amazon but going to their website to order is less expensive and much more comprehensive. You can buy a huge variety of flours in 1# or discounted 5# bags but they also have an abundance of cooking and baking ingredients, and all gluten free things are clearly marked and verified. When you buy cornstarch locally check the price per pound. The fancy yellow plastic packaged containers cost $1.59 to $2.39 per pound - for the same stuff as the plain white box off brand box for $1 at my local grocery store. It pays to check prices on everything gluten free because it is a "fad" so a lot of places have inflated their prices. I'd be cautious buying from stores like Trader Joe's, Fresh Market, and Whole Foods. Yes, the things are available but I find prices quite high relatively, so even if I buy on-line and pay shipping it's cheaper, especially if you buy in larger quantities than the little 22 ounce pre-packaged bags. GF flours keep a very long time, unlike wheat flour, so buying in bulk saves you money, and you know you are going to use it in the near future. A little advice for storage - buy some good food-grade storage containers for your bulk flours. The disposable Glad, Rubbermaid, Zip-lock, Hefty bags and boxes, even plastic wrap and freezer boxes breathe. Pantry pests can get in along with oxygen that degrades them quickly. Containers that are rigid plastic, or glass, that are noted as air-lock and/or spill proof are best - Snapware, Glasslock, Pyrex, Cambro, even my favorite - Mason jars. For big quantities I use food grade 5 and 7 gallon buckets with very tight lids from the restaurant supply store, where you can also buy good smaller storage containers. Never use your vacuum sealer bags to store flours or other loose ingredients - they make them taste and smell funny. Using the sealer on Mason jars is a better option to remove the air in the jar. Nancy

The cookie cutter will be perfect for the Halloween Cutout Cookies recipe above. :-) King Arthur has "Gluten-Free Measure for Measure Flour", which is their version of Cup4Cup and is available at Wal-Mart in our area. Test kitchen tips for Gluten-Free Measure for Measure Flour This flour is best suited for non-yeasted recipes. Directly swap the amount of all-purpose flour called for with the same amount of Measure for Measure flour: No need for additional specialty ingredients. Works beautifully in your favorite recipes, whether you’re substituting just a few ounces of conventional flour or several cups. Grainlady's soapbox: The biggest drawback with most of the all-purpose gluten-free blends --- rice flour being the main ingredient. I wouldn't recommend using large amounts of rice flour for anyone, and especially children, due to the arsenic associated with it; and nearly all gluten-free flour blends and commercial gluten-free foods contain rice flour. For more information: http://glutenfreecooking.about.com/od/glutenfreecookingbasics/a/Arsenic-In-Rice-And-Gluten-Free-Diets.htm  I also dislike the large amounts of high-glycemic flours and starches they contain. To use an old idiom: Out of the frying pan and into the fire. Trading one health concern for another potential health concern - gluten intolerance followed by diabetes and other health issues due to food choices. Therefore, just as before I was gluten-free, I mill gluten-free wholegrain flour myself and use coconut flour and almond flour over rice flour. The brown rice flour I do use I make myself in order to reduce the amount of arsenic in it by rinsing, soaking, sprouting (which includes more rinsing), dehydrating the sprouted grain, and milling it into flour myself. With that much work involved, you use it sparingly. After a 10-day detox from all grains at the first of the year, I soon realized how other grains, even gluten-free grains, still affect your wellbeing. They initiate inflammation and auto immunity. Phytates block nutrient absorption, and oats contain higher levels of phytates than almost any other grain - unless you know how to soak and prepare them to reduce the phytates. Going gluten-free and maintaining your health is more challenging than just "going gluten-free." Especially with all the commercial gluten-free choices now, and most are really just more junk food - without the gluten. In the end, I would suggest using coconut flour and coconut oil, and a dairy-free margarine for the butter, like in this recipe: http://www.healthextremist.com/coconut-flour-cookies-recipe/ Or this one which uses almond and coconut flour with dairy-free choices: http://blog.meaningfuleats.com/the-best-almond-flour-sugar-cookies-gluten-free-grain-free/ -Grainlady

I always love to share recipes for people with diet restrictions!

Recipe: gluten - free giant double chocolate cookie mottogear4 hours ago Eat this all by yourself, or share! Either way, it's one if the best cookies I've made! If you don't want it gluten free, use all purpose flour instead of the rice flour, and don't use the xanthen gum. ingrediants: •5 tablespoons rice flour (white or brown)• 1/4 teaspoon baking soda• 1/4 teaspoon vanilla extract• 2 tablespoons softened butter• 2 tablespoons brown sugar• 2 tablespoons white sugar• 1/4 teaspoon xanthen gum• 1 egg yolk• 1 heaping teaspoon cocoa powder• 2-3 tablespoons chocolate chips directions: 1. Preheat oven to 350 degrees. 2. In a medium bowl, cream together butter, brown sugar, and white sugar by hand (of you can use a mixer). Add egg yolk and vanilla extract and mix to combine. 3. Add rice flour, baking soda, xanthen gum, cocoa powder, and chocolate chips. Shape dough into a circle and place on a baking sheet. Flatten slightly. Bake in preheated oven for 13-15 minutes. Eat immediately.