REGULAR FLOUR: If you are not gluten-free you can try to make these with regular white all-purpose flour, sub the white rice flour with 1/2 cup (64g) and make sure to weigh it for best results. The weight is different with all-purpose flour because it is more absorbent. Because of this, they will likely cook faster and dry out more, so check them a couple of minutes early. You will still need the tapioca starch. I have not tested this version, but it should work very similarly, but cook slightly faster.