Thanks for the GF recipes & new newsletter!! These look great & we'll be trying them this weekend. These recipes that usually call for soft wheat flour are always as good or even better GF, so I'm looking forward to some great eating. :^) We love the stabilized KAF brown rice flour- great taste & texture, plus shelf stable- yay! We make up the blend in batches and store ina regular canister, and it works great! About the gums, though...you're right that some sort of structural ingredient is necessary but some folks are finding the gums too hard to take and/or too expensive. Other types of stabilizers work well, too, especially for quick breads. Flax & chia gels are especially popular (not just as egg subs). Gelatin, agar, methylcellulose and egg white (fresh or powdered) are also good choices, alone or in combination. Eileen ~

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