Should almond flour be given the same treatment as wheat flour, or should it be packed like brown sugar? What about other types of non-wheat flour? I've never seen any recipe address this topic, so short of finding recipes that go by weight, I'd love some guidance.
Sent by Lisa
Editor: Great question, Lisa! Hopefully some of our readers with gluten-free baking experience will have some helpful advice.
Readers, what is your method for measuring gluten-free flours?
(Image: Sarah Rae Trover)