Simple Foods - 簡單麵粉調和粉

I was skeptical about gluten-free baking, but this flour blend handled perfectly in my cookie recipe and didn't leave that gritty aftertaste. The mix of almond and brown rice flours gives it a nice structure without being too dense.

This blend has a really good texture for pie crusts, and the sorghum flour gives it a nice, slightly sweet taste that my family loved. I was worried it would be gritty, but it baked up smooth and flaky.

Made cookies that didn't crumble for once—the tapioca and sorghum flours really seem to hold things together. Bakes up with a nice, soft texture, almost like regular all-purpose flour.