I use Tom Sawyer Flour (www.glutenfreeflour.com/). Its good stuff. Its a basic All Purpose flour that has (thank goodness!) a 1:1 replacement ratio with normal AP flour. So its extremely easy to use and convert your normal recipes. Its not cheap at $40.00 per 10 lbs. But I find it much easier than playing with 6 different flours like the Gluten-Free Girl. Her food may taste better...but I've got 3 small kids and she's only got a newborn...and a professional chef for a husband.

Lets see, I used Tinkyada pasta for the lasagne (best brand of pasta I've found), the dumplings will be another experiment. I haven't tried for awhile, and I got an idea recently that I want to try. I'll post on how that goes. Pizza. I use Kinnikinnick brand of partially cooked, fozen, pizza dough. You just slather it with (lots!) of sauce, and pile on cheese and toppings and bake. Again, not cheap, but good.

Lets see I shop for my supplies at either Whole Foods or two localish Health Food Stores, online resources include glutenfree.com and glutenfreemall.com Trader Joe's also has a growing line of gluten free food and mixes (their frozen waffles are just awesome and the brownie mix is to die for) I read two magazines http://www.livingwithout.com and glutenfreeliving.com . The one is how I found out about the pizza place in town that sells GF pizza

And I have a bunch of links to GF blogs on mine in the side bar. Feel free to point them in my direction if they have more questions. Its a bit overwhelming at first, but now after nearly 2 years...its no biggie.

You're welcome! I am the info person...it stokes my ego for someone to ask me a question. =)