Hi PJ, Thank you for the excellent information. However, I'm on the opposite side of this equation: I don't eat gluten-free, and I often see recipes for gluten-free baked goods that I would like to make with regular flour. Is there a formula for that? For example, in this recipe for gluten-free yellow cake on this site, would you just delete the xanthan and exchange 2 of the eggs for an equal volume of liquid? Thanks. 3 cups King Arthur Gluten-Free Multi-Purpose Flour 1 teaspoon xanthan gum 2 tablespoons gluten-free King Arthur Cake Enhancer, optional 1 1/2 cups sugar 12 tablespoons soft butter 1 teaspoon salt 2 1/2 teaspoons baking powder 1 tablespoon gluten-free vanilla extract 4 large eggs 1 cup milk, at room temperature

• Reply