Hi Susan. We would recommend using our Gluten Free All Purpose Flour or our Gluten Free Measure for Measure Flour as a gluten free alternative to wheat based flours when you are breading something (like fish) or using it as a thickener for roux or gravy. As for a replacement to your current flour using our signature wheat based flours, you can try an All Purpose or a Pastry Flour for a more tender result (pie crusts, scones, etc.) Both of those will thicken wonderfully and can be used for a range of baking or cooking needs.

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