You've got questions....
Q: Love all of your delicious recipes! I was wondering if you might have a suggestion as a replacement to whole-wheat flour in many of the baked goods? (Sensitivity)
A: Thanks! Try using the gluten-free all purpose flour blend recipe in EHH and HHA. That blend was designed by a GF bakery, and it's never failed me. You can also use commercial gluten-free blends like Bob's Red Mill GF All-Purpose Blend. Whole Foods Market has …

