On 04/07/2011 08:09 AM, Nan wrote:

> I'm sure there are gluten intolerant people here. What do you use as
> a substitute for flouring and thickening agents? I've lost some weight
> and generally feel better eating this way, get up feeling perky and
> bright, not fog brained for several hours. It is an adjustment to cook
> this way after 45 years of marriage& cooking, then to have flour/
> wheat banned is a BIG adjustment.
> Any ideas or help gratefully received. Thanks, Nan in DE

I highly highly highly recommend that you start reading Gluten-free Girl
and the Chef, http://glutenfreegirl.com/

Shauna is a wonderful person, and she tests her recipes really well
before publishing them.

Serene

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