Reichelt says, ???It???s just been a whirlwind but really, really exciting.??? She explains that figuring out the right blends of rice flour, tapioca, potato starch and other ingredients was a trial-and-error process. ???I???ve played around with different ratios and I???ve come to a really good blend that I use now as kind of my all-purpose flour, and I???ll use that cup-for-cup when I convert a