Ask the ChefsDec/Jan 2013 Issue  In the Kitchen: White Sugar,
High-Glycemic Sweeteners, and more!  Beth Hillson  Besides
gluten, I have allergies or sensitivities to millet, soy, corn,
potato, tapioca and sorghum. I’m having a very difficult time
finding flour blends that suit my special diet. Can you help?
Let’s start with a list of wonderful ingredients you can eat,
such as amaranth, arrowroot, buckwheat, chickpea flour, quinoa,
rice, teff. Here’s an all-purpose blend to use for all your
baking needs:  1 cup amaranth, quinoa, teff or chickpea flour 1
cup rice, brown rice or buckwheat flour 2/3 cup arrowroot 2
teaspoons xanthan gum, guar gum or agar powder.  Mix ingredients
together until well blended. Store in a tightly covered
container in the refrigerator until used.  I’m confused. Should
I be using different measuring cups for wet and dry ingredients?
Does it matter?  Precise measurements are important for recipe
success. Dry items like your flour blend should be measured in
cups designed for dry ingred