Bob's Red Mill White Rice Flour, Organic, 24-Ounce ...

• Case of four 24-ounce packages (96 total ounces)
• Made from pure organic white rice
• Organic and gluten free; a good source of fiber
• Gives baked goods a light, delicate texture
• California-grown and packaged in Milwaukie, Oregon

This stuff is great for muffins:
There's a recipe on the back of the package for rice flour muffins - I follow it to make the best banana-blueberry muffins that are light and fluffy - just as good as wheat! I usually mix the white rice flour with equal parts brown rice flour, and instead of 1/2 cup fruit juice, I use 3 overly ripe bananas - the recipe hasn't failed me yet! Even better: they freeze really well, so I can make a double batch and pop them into the freezer for later. I've also tried the pie crust recipe - it's OK - instead of rolling it out and trying to get it into the pie pan (it breaks apart too much) I just mix into a ball and smoosh it into the pie pan.

Gluten Free Tortillas:
Gluten-Free Flour Tortillas MAKES 6-8 TORTILLAS 1 cup white rice flour 1/3 cup potato starch 1/3 cup tapioca flour 1/3 cup fava bean flour 2 tsps xanthan gum 1 tsp baking powder 1/2 tsp sugar 1 1/4 tsp salt 2 TBs vegetable or other shortening 3/4 to 1 cup warm water Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand. Add the warm water, starting with 3/4 cup and mix well. Continue to add water until a soft, cohesive dough is formed. Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round. Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks. Bake until the second side has slightly browned - should brown in a very short time. Keep warm in a tortilla keeper or wrapped in a cloth until served. Note: Will freeze in a sealed plastic bag for up to three months. Reprinted courtesy of The Jane Boutel Cooking School, Alberquerque, New Mexico.