Have you discovered a way to have gluten free, yeast free and seed free?? At present my mother-in-law can make scones but she really missed the texture of bread. Are there any potions, Ingredient combinations or chemicals that you can recommend?? She also cannot have any fermented foods.

Does this the gluten replacement work better for all GF foods or should we stock up on a subset of your other thickeners/binders/gels to cover more bases?

I am new to gluten-free baking and I’m overwhelmed with all the different flours, starches, etc. I did order expandex but I don’t know how to use it. I don’t do facebook and I will try to look into this blog but don’t know if I will understand it, but I’ll try. I am going to watch all your videos I can to learn more. I am recently diagnosed with Celiac. Many thanks.

Can the sandwich bread mix be used for dinner rolls?