Top positive review
Great for cakes and cookies
Reviewed in the United States on March 11, 2019
One of the BAD things about being gluten free is that you basically have to re-learn baking. I've had to tweak all my recipes and go through MANY fails on cakes and cookies that were once tried and true. One of the things I've learned is that it's imperative to latch onto a brand of gluten free flour when you cook.
If you don't use a single brand for a single recipe, then your results will vary every time.
I've come to use Betty Crocker's Gluten free flour blend as a staple for the cookies and cakes I make. I over looked this brand at first because it was Betty Crocker which I associated with those horrible cake mixes. I tried other, what should I call them, designer blends. But cost drove me to Betty Crocker, and now I use this all the time. Highly recommended.
(If anyone is interested, I use Bob's Red Mill for heavier recipes such as dumplings for example)