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During the past year our family's gluten-free flour mix recipe has changed twice.
Our current flour mix is very healthy but may taste too "nutty" for those new to gluten-free baking. If that is true, try adding some rice flour, tapioca flour, and/or potato starch.
Most quick-cooking oats manufactured in the United States is contaminated with gluten during processing. If you are fortunate enough to have gluten-free quick-cooking oats available they can replace some of the flour mix for our breakfast bread and most of the cookie recipes.