— Nancy Steely

Yeah, you know, gluten-free, many, many recipe developers and cookbook authors will say either use, you know that it's a one-to-one to wheat flour. And I have almost never found that you don't have to make some other changes when using gluten-free flour. It isn't necessarily one-to-one and there are so many different kinds of gluten-free flour mixes that you can make yourself or that you can purchase. I haven't used the cup for cup, but I use Bob's Red Mill one to one all purpose. Gluten-free flour. Gluten-free, yeah flour. And it's got a blue, the label is blue and I find it works very well. I often add, unless nuts, nuts, allergies are a problem. I like to add some almond flour or another nut flour to my gluten-free flour. I add some xantham or GU gum if the baking flour mix doesn't have any. I know there are people today who don't wanna use those gums and I would add a thinner layer. So, and then in terms of crispness, Nancy, maybe you wanna run it under the broiler. So I'm going to give you the advice also of cutting a recipe in half and doing a test.