Here is a general guide on using GF flours in your recipes: 50% grain flour (amaranth, teff, quinoa, millet, brown rice, sorghum, buckwheat) 25% starch (tapioca, cornstarch, white rice, potato starch) 25% protein (soybean, nut flours, garfava) So a substitution for 1 cup AP wheat flour would be 1/2 cup grain flour + 1/4 cup starchy flour + 1/4 cup protein flour. Also it is easier to convert conventional recipes if the total flour content is 1 cup or less. Just use an equal amount of GF flour (brown rice flour is the AP of GF flours) or flour mixture to sub for the AP flour. (For those of you who are Lactose Free as well, I have successfully substituted dry soy milk powder in many recipes.) Check out crockpot365.blogspot.com. The author's daughter is GF so she makes all kinds of GF recipes in her crockpot. btw: she even made bread in her crockpot! And it turned out great for them. I tried it, but it didn't work for me (I live at 7,000+ feet altitude). Another great resource is Living Without magazine (livingwithout.com). Your local library probably has quite a selection of GF cookbooks. Look for anything by the Gluten Free Gourmet (Betty Hagman) and Carol Fenster. There are also some guides on eating out and several on living GF (dealing with everything from family dinners to business luncheons, traveling, and so on.) There is so much information available and new products coming out all the time. It's very exciting! HTH, Allison Thanks for all the great info. and links, Allison - PJH

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