Rosemary, if you're new to gluten-free baking, we suggest using recipes that are dedicated gluten-free, that way someone has done all the conversions, testing and re-testing for you. However, if you're venturing into the world of conversions on your own, make sure to use all of the tips that PJ highlighted in this post; use xanthan gum, let the batter rest in the pan before baking, maybe add that extra egg for a bit more oomph, and expect it to take longer to fully bake. If you have more specific questions about conversions and recipes, please feel invited to call our experienced bakers at the Baker's Hotline (855-371-2253). Bryanna@KAF

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