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 ...

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 ...

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