I am compiling a cookbook with my Mother's recipes for my very large and multi-generational family and want to include King Arthur's products as a substitute for the Gold Medal flour my mother used. I also want to offer them two things from your website: 1) how to work with the gluten free flour substitutes you offer and 2) how to work with alternative sugars when baking. What is the difference between measure to measure gluten free flour and all-purpose gluten free flour in terms of its use ratio to a recipe? Have you tried baking with Allulose or Monk Fruit? If not, could you check that out and give us a ratio to the regular sugar called for in recipes? Both are supposed to be used 1 to 1 ratio. We have a large group of elders in the family who cannot have sugar or gluten. I am so impressed with your website and love the videos. All are very well written and demonstrated.

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