A few words about the ingredients I use:

-I am not entirely against the use of brown rice flour, mainly because I have had a lot of success with it when it comes to a product’s structure. I realize that some find it to be too grainy, or to produce a tough crumb. Ideally, I would like to get away from using it because of some of the negative feedback surrounding it, but I haven’t cut it out completely. I find that it blends well with some of the other heavy grain flours, without being too obvious. It is also a whole grain product that has fairly wide availability, making it a good choice for those without easy access to some of the other specialty flours.

-I have slowly but successfully introduced gluten-free oats into my diet, but continue to use them somewhat sparingly. I have been so thrilled with using oat flour in some of my recipes, and hope to experiment more, especially with breads. I know many people are not comfortable or able to consume even gluten-free oats, and therefore I will attempt to provide substitutions when possible.

-Ideally, I would like to bake using as little refined sugar and white flours/starches as possible, but regarding many of my current recipes, I adopt the (almost) everything in moderation rule.