Review: Gluten-free grahams satisfy cravings – INFORUM

INFORUMReview: Gluten-free grahams satisfy cravingsINFORUMA blend of tapioca, coconut, brown rice and sorghum flours replace the graham and wheat flours. With gluten-free cookies and crackers, I've found that a blend of flours is always better than solely rice or corn flour, for example. Sorghum flour seems …