to accommodate a friend with a gluten-free diet, I would like to know what starch to use in place of the wheat flour. Rice flour? Corn starch? I've looked elsewhere on the web and the results are mixed (and I am not looking for a new recipe, btw). I trust the 'hounds here more than I do some random blogger. Also, would any substitute still be the same ratio (I.e. Same amount of substitute starch as flour?). Thanks!