It's the perfect special occasion cake because everyone - gluten-free or otherwise - will LOVE it. I first discovered this all-purpose flour substitute in Gluten-Free Baking Classics. It's such a ...

When using gluten-free flours for your cakes, cookies, and more, there's a good reason to add a little more vanilla extract (or another kind) than usual.

If you're gluten-free or just trying to cut back, you've got to try baking with acorn flour. Its binding strength is perfect ...

Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in ...