For cookies, brownies and bars cook lower in the oven at the required temperature.  ...

When adapting a favorite recipe to gluten-free, replace all-purpose flour with Zol-DUST 1 for 1, but cut the shortening or oil by at least 1/4 (EX: the recipe calls for 1 cup oil, use 3/4c or 2/3c instead).  Gluten-free flour does...

When using Zol-DUST in a gluten-free recipe, note it is already blended to replace the flours, starches and gums.  No need to add xanthan or guar gum as required in gluten-free recipes with most other gluten-free flour.  Just add the recipe flour...

Make sure all ingredients are at room temperature.   Yes, that includes the milk, too....

Do not be afraid to mix gluten-free batter to assure the wet and dry ingredients are thoroughly combined – no dry clumps.  Mixing adds air for less dense, better textured breads and baked goods....

Once all the ingredients are mixed into a proper batter consistency, allow the batter to rest at least 20 to 30 minutes before pouring it into a pan and putting it into the oven.  Even 2 hours or overnight for resting...

For pancakes and other pourable batters, added liquids may be required to attain the just pourable consistency necessary after resting....

For cakes, pancakes, muffins and breads cook on a slightly lower temperature and a little longer than normal to make sure the batter is cooked thoroughly.   Gluten-free breads need more time to brown on the bottom and create good texture inside....