This looks like a good recipe to try to make wheat free or GF. Some GF flour blends tell you that you can just substitute cup for cup for the regular flour in a recipe. Do you think it might work here? I would like to try the Barley flour, maybe a bit less (that hi-fiber flour can be very drying in a recipe ). Or a barley, oat, white rye mix. It isn't bad in spite of what it sounds like, honest! ;) Usually recipes that utilize a variety of grains, etc. and do not have to leaven a great deal, make good convertible recipes. Any thoughts are appreciated.Thanks in advance. It is always nice to know I have back up when "playing' in the kitchen with these new restrictions! Catie Catie, we're about to post a GF version of these cookies in the next day or so... stay tuned, OK? PJH

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