I recently made a quick bread recipe and substituted brown rice flour for the wheat flour, thinking that would make it gluten free - well, it was dry & gritty. ( A friend who baked GF often for her family had said the above would work). Is rice flour not a good substitute, even using the xanthan or guar gum and extra egg and resting? I usually make a date cake at Christmas and wonder how best to make it GF for some family members? Where, besides King Arthur, can one purchase GF flour on short notice? Thanks much for your help!

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