I used Measure for Measure flour for all of my Christmas cookies this year and no one knew the difference. We have have family "must haves" and no one was the wiser until I told them. I have used Measure for Measure for wheat-based recipes including baking, thickening sauce or gravies, and as other savory recipes with great success. The only failure I had was when I used it for a gluten-free cookie recipe. The origal recipe called for gluten-free flour mix and xanthan gum. Since Measure for Measure has xanthan gum, I eliminated it from the mixture. For whatever reason, the cookies spread much more than before even though I used the same temperature, the same pans, the same weights of the ingredients and same brands. The butter may have been different but they were both high quality and butter not margarine or spreads. Other than the one mishap, it is a great product and I can't wait to try some of my older recipes with the blend. Do the experts know why it does not work with yeasts recipes?

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