Thank you for this wonderful post. If you are using a recipe that already calls for an egg (i.e. a one-egg cake), do you then add two additional eggs or one? Also, what about attacking a recipe that calls for cake flour. My mother used to use a one cup - 1 tablespoon of regular flour to one cup of cake flour. When using your gluten free flour, does this conversion still hold or are these items to delicate to even attempt? I have celiac disease, and boy do I miss really good baked goods. Thank you again.

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