i have been trying to make the leap to a wheat free diet these last few weeks (geesh it's in everything!) I was wondering what kinds of flours I can subsitute and which kinds work best for what? (ie;breads vs. cookies, vs. muffins etc) is there a differenc in the textures of the final baked goods using different flours? What are your favorites? Other than wheat I've pretty much only used soy and rice flours really..