Amy, I enjoyed reading your article on gluten-free flour and xantham gum. My mom has been advised by her doctor to give up dairy and try gluten-free, because she has been suffering from digestive issues for several months. She does loved baked goods, though, so I am trying to "convert" some flour-based recipes for her enjoyment. In reading your article, you are suggesting only 1/4 teaspoon xantham gum per cup of flour -- and other articles on the Internet are suggesting up to one teaspoon per cup. Can you give me a little more information on why 1/4 teaspoon is sufficient? And do you recommend the Measure-for-Measure Flour or the All-Purpose for cookies? I love the regular variety of King Arthur Flour and have not yet tried the gluten-free ones. I experimented with a cheaper gluten-free flour blend that had xantham gum already added (just so I could get a feel for how the recipe would turn out) and the cookies were pretty crumbly. Thanks for your time.

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