Q: I recently was diagnosed with celiac disease and have been sent a wealth of recipes for pancakes, muffins, cookies, etc that are gluten free.
The one big problem I notice is most have a billion ingredients and usually call for multiple flours (most of which are quite expensive).
I've also been told there are some great all-purpose gluten free flours that I can substitute for regular flour. Can you help me understand when it's worth it to buy/use multiple different flours, and when I can simply stick to the all-purpose one?
Sent by Emily
Editor: All-purpose flour blends are a great starting point if you're new to gluten-free baking:
Readers, when do you use your own blend, and when do you use an all-purpose gluten-free flour instead?