In the past several years, multiple gluten-free flour mixes have appeared on the market. I’ve tried quite a few including Bob’s Red Mill, Jules, King Arthur, local grocery store brands, or just making up my own.
I’ve found that some are better for breads or cakes or cookies and that I only used one as an all-around go to (Caputo Gluten Free Flour Mix – which I used in Culinary school). Which mixes do you use and what products do you use them in? What do you love and hate about it?