I'm not sure if it's available outside of Canada, but Celimix is a really decent gluten-free "flour" that I use when my mother-in-law is coming to town (side no

I'm not sure if it's available outside of Canada, but Celimix is a really decent gluten-free "flour" that I use when my mother-in-law is coming to town (side note: she is all the evidence I need to see that NCGS exists. Night and day differences.) I've successfully made multiple loaves (and styles) of bread with this stuff, along with tortillas and amazingly (to me) an Angel Food cake from scratch. It's all turned out reasonably well the first time, and excellent the second time after I've had a chance to tweak things a little bit. I would recommend using it in "scientist mode" though. I use a kitchen scale and measure the mass of all of the ingredients I use, along with taking notes about mixing times and things like that when I'm using it. Mostly because: a) I don't cook gluten-free very often, so I want repeatable results, and b) I really like to be able to figure out what went wrong.