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.

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 ...

Simply thinly slice the cassava root, season with your favorite spices or herbs, and bake or air-fry until crispy. Not only ...

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 ...

Cornmeal, on the other hand, is not a good substitute for flour because it's gluten free. It's best in liquid batters and things like cornbread and quick breads. High in folate. That cup of ...