Ana, you can use gluten-free flour in a one to one ratio with standard flour, but you will need to make some adjustments. Because gluten is the network that holds baked goods together, you will need a product called xanthan gum; the gluten-free version of the gluten network. Without it, your goodies will fall apart because they will have very little holding them together. You can add 1/4 teaspoon of xanthan gum per cup of gluten-free flour. So if a recipe calls for 4 cups of flour, use one whole teaspoon of xanthan gum. I hope this helps. If you try it out, let us know how it works! Bryanna@KAF

• Reply