gluten-free brownies Is it likely I could make a direct substitution of a half cup of KA gluten-free flour for all-purpose flour in a Moosewood Fudge Brownie recipe? Is it likely to call for any other adjustments? Just check for them being done at the expected time? I want to make some of these brownies for a friend who is staying away from gluten. It occurs to me that since the recipe calls for only a half cup of flour for a pan of brownies, and is intended to have a fudgy texture, this might work ok without more. Thanks for your observations about use of gluten-free flour.

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