It looks like I learn something new everyday. I have just discovered that I do not have any blood sugar reactions or problems with sprouted brown rice flour. I've been able to make pancakes with sprouted rice flour with no blood sugar, gut, or bowel issues whatsoever. This flour mix recipe is intriguing. I will try the ratios with sprouted brown rice flour, potato starch, and tapioca starch scaled down to one cup of flour mix. It has been suggested that potato flour (not potato starch) can work as a substitute for xanthan gum at a conversion of one teaspoon of xanthan gum to one tablespoon of potato flour. If this works, then this will be good news because I can not handle xanthan gum (or guar gum) at all. I will try pancakes first with this flour blend, and if all goes well, I will try to make a loaf of bread. We would love to hear how the alternative to xanthan gum works out with the potato flour. I will also use flax meal in place of xanthan gum in a recipe and it often works quite well, but certainly not quite the same. Xanthan just happens to be really good at what it does! I look forward to seeing an update down the road. Thanks for sharing! Kim@KAF

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