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I have a question for any of you who have attempted baking with Montina All
Purpose Baking Flour Blend.  I purchased some last week.  You are supposed
to be able to substitute it in your favorite recipe cup for cup as wheat
based flour.

I made a coffee cake from the Joy of Cooking.  The cake looks great and the
flour was easy to work with.  My question is that it seems dry. We have
been GF for 5 1/2 years now.  And, since I was not really much of a baker
pre-celiac days, I did not have a "favorite recipe" to substitute the
montina into.  This was a brand new recipe.  I am not sure if the dryness
is normal for montina and I need to adjust the liquid or if it is the
recipe.  My husband suggested I buy a bag of gold medal and bake two of
everything to experiment.  But, I really do not want to have wheat flour
flying around the kitchen.

Any similar experiences out there?

Thanks for your help.

Francie Kelley
Austin, TX

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