Beth Hillson: Hello! I am Beth Hillson, food editor at 'Living Without' magazine. Today we are going to talk about a gluten free baking blend and how to make one. Why do we need a blend of flours? Well, first of all let's look at gluten, which is a protein that gives elasticity to breads and pizza, because we can't have any gluten, we need to come up with some flours that are going to approximate wheat. And the way I like to do it, is to blend several different flour, no one flour has all of the texture, taste and characteristics that we need in baking. So I am going to start with one cup of sorghum flour, next we are going to add a cup of brown rice flour. Now you could add white rice flour, but brown rice has a little more nutrition. I am going to level off the top, so we have an even measurement with the back side of a knife and then I am using tapioca starch. You could use corn starch, arrowroot or you could use potato starch or a blend of all three. Right now just to make things simple, I am doing, one third, one third and one third so that's one third starch, one third brown rice flour, and one third sorghum flour. And I am going to blend those together to give us our basic blend. And this can be used in all of our baking, if you like a blend, you can also weigh it on a scale and that will give you a more consistent blend with the same product every single time. Another tip is that you can make more than one recipe of a blend and then just store it in a big Tupperware container or baggy of some sort, a zip lock bag that's sealed and leave it in your refrigerator so that you have your gluten free blend available anytime you want to bake and it puts you that much closer to a finished product every time. So we have our basic blend. If you wanted to make this a high protein blend, you could add an additional cup of chickpea flour or quinoa flour or amaranth flour. And that's a high protein flour; they all have at least 3 grams of protein and 3 grams of fiber. Now why do we do that? We want to add protein, because remember gluten is a protein and we have to have gluten free food, so we are missing protein in our baking. Now we also in order to add more elasticity we have to add a gum. And the gum is actually I call the gum the glue, that holds our gluten free baking together. A little bit of a guar gum or xanthan gum and in this xanthan gum added to our blend, will also add some elasticity to our mix. Just remember that once you have a gluten free flour blend, you can make over any recipe that you would like to and you will have a wonderful delicious product that's safe for your diet.