As an amateur baker who's been working with GF flours and recipes for five years now, let me suggest adding ground flaxseed to the Ancient Grains blend. (I use about one tablespoon to one cup of flour.) It won't make a nice big fluffy loaf the way wheat flour and vital gluten will, but it does make a nice focaccia style bread that's excellent for open-face sandwiches and a base for pizza or, obviously, foccacia :) You can use whole flaxseeds as well, they add a lovely rustic touch to the dough. A no-knead batter recipe works very well with flaxseed and GF flours. Also, soaking the flours in the recipe liquids before adding the yeast generally makes for a smoother, less gritty bread. When you go gluten-free you have to make a few adjustments, but after a while you learn to make more quickbreads and flatbreads and move away from traditional raised loaves that need gluten for structure. It's well worth any changes and sacrifices to be free of the ravaging effects of gluten intolerance. For me, one slice of wheat bread means two weeks of illness and substantial physical damage. Thanks so much to KAF for making the Ancient Grains blend available. I'm going to try the biscuit recipe as soon as it's cool enough to use the oven! :) Thanks for sharing, Robin. I'm passing this along to the rest of the test kitchen bakers - Hope you enjoy the biscuits (once it cools off) - PJH

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