Flour Questions in Gluten-Free Recipes & Cooking Tips Posted August 8, 2012 · Report to Admin Yes, you can use your old recipes, which love2travel also answered. I posted a reply to a similar question - to save myself some typing I'll point you to this thread (and message 4 is from me): However, to avoid sulfites I now use baking soda only (with vinegar or cream or sour cream), or yeast. And at the moment I'm using rice flour only, I successfully used my Vitamix dry container to make some rice flour a little finer, so it'll rise better. When I try it without grinding it a bit more I got a soggy center instead of a nice flat bread. I'm going to try adding some tapioca flour soon, but I'll still avoid potato and corn starches (and I also have DH). Also, I find that depending on what you're making (cake or muffin), beating the egg whites separately and folding them in at the end can help give it a little more 'lift'. And, use muffin liners and parchment paper if you'll be baking with nonstick bakeware that previously had gluten stuff baked in them -- at least that's what I do.