<<Disclaimer: Verify this information before applying it to your situation.>> Cathy's post about her all-purpose flour got me to thinking that maybe not *everyone* knew about the discovery that's saved my relationship with my non-CD Mom, who can't stand anything complicated like a huge no-no list, etc. So here it is--- I have *never* had a failure when I use B. Hagman's GF flour mix, substituted in equal amounts, for all-purpose flour in any recipe in the Betty Crockers Cookbook I got for a wedding present pre-diagnosis. Xanthan gum seems to be optional, at least in the cake recipes (I tend to forget it since it's not substituting for an ingredient the recipe lists). I'm looking forward to trying Cathy's mix, as it seems to have a fiber source in it that I've never tried. I was a whole-grain junkie pre-diagnosis! Healthful blessings to all! Amy