— Cathy Chapman

It depends on what you're making. I suggest a combination of flours to make a gluten-free dessert. You want to add some nutrition oat flours good sorghum flour is good. There's always coconut flour. I'm playing with sweet potato flour. Now you can make your own oat flour by buying organic oats or certified gluten-free oats oats have no gluten in them per se but there's cross-contamination issues. So for people with Celiac that's an issue and then grind into flour or use a commercial. gluten-free flour mix like Bob's Red Mill one to one all-purpose gluten-free flour mix works really well for cakes you often have to add its recommended that you add a little bit of gorgam or a little bit of xantham Gum as well. And while I do see so many recipes that say for example half a cup of AP flour half a cup of Whole wheat pastry flour, you always want to use when you're using your whole wheat flour. You want to make sure it's pastry flour not whole wheat flour, which is good for bread. And it says or the same amount of gluten-free flour. I think to make gluten free batter based Goods taste really delicious takes a little more work than that oftentimes. The liquid has to be adjusted or the sweetener has to be adjusted or the baking time has to be adjusted.