Hi Amy, I have severe celiac disease along with Crohn's disease. Your blog is a terrific source for me now that I have found it & my questions were answered by you as others had those same questions. I am going to try once ( 100x) to do some G/F baking & hope the end product has a good result. I am going to try using the G/F multipurpose flour for my cake baking but wonder would I be better off using KA's G/F flour blend of G/F brn rice, potato starch, & tapioca starch to get better results ? Some of my G/F cakes come out good & the bisquits all end up in the garbage & I have no idea why this is so. Any ideas or suggestions ? Thanx for all you do to help us all bake better. Rosalee Hi Rosalee! I would think that either blend would work well for the cakes. The only difference with the multi-purpose flour is that it contains white rice flour in addition to brown rice, whereas the blend recipe calls for brown rice flour only. If you have any other specific questions about baking GF cakes, please feel free to give me a shout on the baker's hotline, I would love to help anytime! ~Amy

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