Due to a family member that must remain gluten free, what if I were to substitute arrowroot powder for the flour? If it would work, any idea as to how much would equal the consistency that 1/3 C. flour gives? By the way, for my "regular" baking, I am a self-professed Flour Snob. I only use King Arthur. But for when I do bake GF, I have found that the KA Gluten Free flour is the best I've found so far. I'll soon be experimenting with the KA GF flour blend as well. And the GF mixes are wonderful! Thank you for

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