So. I'm a cake lady and am just getting into this whole gluten free stuff. I have an order for some gluten free cake and am trying to learn what's best to do. I've read different things and wanted to know your thoughts. I read your post saying to use 1/4 teaspoon of the gum with every cup of flour. I was planning on using rice flour. Would this still be the same? Could I just use the baking mix someone else posted about? If so just a complete switch or do I need to change the recipe up?

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