i guess like with my allergies different grains would affect it differently.
one of the reasons i started using the rice was it has less gluton and i was
looking to find some thigs to share with DH's sister, it seems that the rice
flour is much better for consistency and texture for creamy type things, but
if it spikes you bad never mind... this sure is a learning curve... but i am
learning and taking notes. Lee

--
Have a wonderful day

"Nicky" > wrote in message
...
> On Mon, 16 Nov 2009 08:11:30 -0600, "Stormmee"
> > wrote:
>
>>you would need to check the carb count but you can get by with at least a
>>third less flour changing nothing else if you use rice flour... finished
>>mine last week so can't check the carb count, but it makes such a nice
>>sauce
>>with lots less flour. Lee
>
> Scarily fast peak, though...
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 150ug thyroxine
> Last A1c 5.2% BMI 26