I have found that with cakes and muffins I can replace wheat flour with rice flour if I cut the fat in half and replace it with applesauce. It is not only healthier but also the apple sauce seems to provide the moisture that the rice flour needs to not be crumbly. I love making carrot cake from my favorite old recipe this way. Yummy. Thanks for the tips re the almond flour I use it in one cookie recipe but will now start adding it to others.

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