KP, we recommend using our gluten-free all purpose flour in recipes that were designed to be gluten-free if at all possible, because some recipes won’t convert well to gluten-free even if you follow all the conversions correctly. The good news is that we have a tried and tested gluten-free biscuit recipe, which can still receive the same maple-bacon treatment. Start with this biscuit recipe here, which uses our gluten-free baking mix (even easier than using gluten-free flour and xathan gum, it already has the stabilizers in it!): http://bit.ly/1D3cubO. Prepare the maple-bacon deliciousness as instructed in the blog, but replace the 1/4 c. flour with 2 tablespoons of cornstarch. Pour this sweet and savory jam into the bottom of the pan and then dollop the gluten-free biscuits on top. Bake as instructed in the recipe and enjoy! Happy gluten-free baking! --Kye@KAF

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