I have to disagree that your gluten-free flour can be used 1:1. Last night I made a batch of chewy spice cookies that I have made without issue for years. I substituted your gluten-free flour 1:1 and made no other changes in the recipe. Three pans of cookies all turned out the same: a paper-thin spreading mass that tasted nothing like the cookies should. I gave up and threw it all away. I always use King Arthur all purpose flour when baking these cookies and have never had a problem. I tried your gluten-free flour when making cornbread and it was fine. Obviously this flour won't work in this cookie recipe and I doubt I will try it in other cookie recipes. I have a co-worker who cannot tolerate gluten and try to come up with gluten-free desserts when we are having a work event.

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