Hi, Christine. As we've been suggesting, finely ground semolina will also suffice for this recipe. And if you're going to make a gluten-free version, you're much better off with a gluten-free blend than with straight rice flour; I would recommend our Measure for Measure, which has just a hint of xanthan gum in it to keep your cookies from crumbling. Cream of Rice could stand in for a wheat flour in that version. Susan

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