Thank you seattlesal. I have just got my site back thanks to the lovely chaps at steemit. I will add more suitable content for you in the future. Make up your own blends and use within a normal recipe, just experiment. Remember, these flours make a drier product than normal so you do need to add a little extra liquid be it egg, or oil, or even milk/water. I would suggest 10% to begin with and if still dry take it up further. All flours act differently so it is a little difficult to guestimate a particular recipe. I hope this is of some use to you? X