well darn - I have Bob's Redmill and was going to try it and tell you how they came out but I discovered my bag is almost empty, guess it's time to restock. My family is not gluten free but we have friends who are so I bake/cook gluten free most holidays and occasionally in between. I love recipes for things that never included gluten in the first place, no trying to make them come out like something they aren't. What I would love to see is some kind of a reference for all the different flours with what that particular flour adds to a recipe or why that flour is better for one purpose or another. Not sure if I'm getting my point across here... I've got a lot of gluten free food blogs bookmarked and they all say they've experimented with different flour blends but I have no idea, if I don't like how something comes out, where I should start to try and fix it - which flour is more likely to change the taste, make it lighter, make a hockey puck, might work if left to stand longer because it needs more time to absorb water.... what? If I baked gluten free all the time I'd eventually come up with some rules of thumb of my own but just for special occasions I don't really have the time and money to do that much trial and error. BTW, I am delighted to see King Arthur get into the gluten free thing - I am truly looking forward to adding your gluten free info to my bookmarks.

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