Here’s to a quick post about the gluten-free cup-4-cup flour mix I have been using for quite some time.

I use it in so many recipes because it can be replaced cup for cup for all purpose flour! How wonderful is that?! This recipe is not original with me, and I give credit to Tina Hershberger, author of two wonderful cook books, Simple Foods and Simple Cooking. She has very worthwhile information in her books, besides many simple, tasty recipes! I also like that she spells out the recipes in a simple manner. I despise complicated looking, mile long instructions or ingredient lists for recipes!

Simple Foods has also created a line of healthy mixes such as pancake, cornbread, brownie, and cakes. All gluten free! You can also purchase this cup-4-cup flour from Simple Foods if you prefer that above mixing it yourself.

I’ve found that one, 1 lb. 8 oz.package of Bob’s Red Mill brown rice flour equals 5 cups. Also, one, 1 lb. package Bob’s Red Mill brand Tapioca flour equals 3 ¹/³ cups.

I’ve successfully used this flour as a replacement in many recipes. I even use it to thicken gravy, although it is a bit gritty. I haven’t used it in yeast recipes yet, but want to try it out sometime.

And I have two favorite recipes of ours that I wanted to share in time for the holidays. Although a bit last minute for Thanksgiving, I admit.

First off is a delicious pumpkin coffee cake recipe I revised. It is super moist and so melt in your mouth delicious!

This pecan pie bar recipe is one I tried out many times to get it to perfection. Ok, it’s not absolutely perfect, but I’m thrilled to have a delicious pecan pie bar recipe without using corn syrup!! And these are 100% husband approved!