I apologize for how long this is! Most of it is GF input and hopefully it'll be helpful. These buns are yummy & light. The eggs and cheese balance the starchy tapioca nicely. If someone wants to try them first before investing in the tapioca there's a reasonably good family of mixes from Chebe that're pretty easy to buy online. This recipe makes a better product and lots more of it. My celiac fiancee and I are so excited that KAF's gluten free options and support are finally ready for their public debut! We're looking forward to the KAF touch in dissecting a recipe and showing us the results so we can know the direction to take it if we want or have a different result. We're especially eager for whole grain flours & recipes. We figured the white flour version would likely come first but please, please work on bringing out a whole wheat and rye flour equivalent. The ancient grains flour is a nice start but more products are needed, plus more recipes and methods for whole grain GF baking. As for GF baking queries, the most important ones to be clear on are already on your list: · deciding how much and what to substitute in familar recipes, and · the possibilities for cross contact/contamination by glutenated ingredients when a cooking space isn't completely GF. Many GF sites have this info online so you could probably just point folks to those for the longer answer but I think it will help everyone for KAF's trusted folks to categorically state how easy it is to cross contact and how hard it can be to keep anything floury from dispersing through a room, and how a spoon dipped in a glutenated food then into a GF food then makes that food unsafe to eat! I think people's queries will differ based on where they are in learning to bake GF. I was a long-time bread baker who transitioned to GF baking about 5 years ago. In the early days it would have helped to have a detailed comparison at various stages of how the methods differ. Other beginning issues: · Which pans should I use and/or how to prepare pans for GF baking? (mid gray or gold nonstick, or use liners (love your rolled silicon for these!); use taller pans or add height with a collar) · How do you get GF bread done all the way through and on the bottom at the same time? (the type of pan is as important as the size-monkey loaf/coffee cake pan to the rescue!; oven placement particulars; checking the temp for doneness, not using color, etc as guide) · Why does my loaf or other tall bread shrink into a mushroom/tree/other similar shape as it's cooling? (moisture management, both amount and allowing enough time for GF flours to absorb moisture; tips for finishing & cooling to decrease bread stresses) · what are the binder/gluteny options and how do they affect texture, taste, etc.? (xanthan, guar, gelatin, pectin, eggs, egg whites, methylcellulose, carboxymethylcellulose, combos like Orgran's wonderful GFG) Are certain ones better for specific tasks or are they all similar? We and lots of other folks we know are past the basics. We're ready for... · incorporating amendments (cereal cooked/uncooked, fruits, etc), · how to figure out how many rises · whole grain baking techniques & recipes, · rich doughs and the things yoyu can do with it · using preferments, sourdough, potato water, etc. to improve flavor, keeping quality & texture The flour comparison another poster wrote of is very useful. Several of the better quality GF cookbooks have this (my current favorite is The Gluten Free Italian Cookbook by Mary Capone www.wheatfreegourmet.com ) but it's hard to find online in concise, usable form and KAF could fill that niche. Adding GF flours to your various ingredient weight & measurement directions charts will also be very helpful, both integrated & broken out into a separate GF chart. Again, thanks for starting up your GF product line and support program! We'll be looking forward Thanks so much for the time you took to put together this comprehensive feedback, Eileen - much appreciated! PJH

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