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"I also adapted this recipe very successfully to a non-gluten, sugar free version. For the 1 1/2 cups of flour I substituted 3/4 cup of brown rice flour and 3/4 cup of tapioca flour. For the 1/4 cup of sugar I substituted an equal amount of a combination of brown rice syrup and apple juice concentrate. For the oat flakes I substituted rice flakes. ..."
Apr 9, 2001 on Food.com