Baking is the one kind of cooking where substitution rarely works. The recipe says semolina, or masa harina, or vital wheat gluten, and there is no talking it into all-purpose. This aisle is stocked for the specific line in the recipe.
Flours: King Arthur organic all-purpose, One Degree sprouted whole wheat in 80 oz, Caputo semolina rimacinata, and Bob's Red Mill in spelt, sorghum, white rice, potato and masa harina. The things that make them work: Caputo and Bob's active dry yeast, aluminum-free and gluten-free baking powder, potato starch, Certo liquid pectin, Knox gelatine by the packet or the 16 oz canister. Sugars from Domino cubes to India Tree dark muscovado, coconut sugar, maple sugar and blackstrap molasses. Cocoa in Hershey's 5 lb bags and Cacao Barry Extra Brute. Mixes too, for gluten-free bread, 10 grain, pancakes, scones and herb stuffing.
Where a flour or a mix is listed as gluten free, that is the manufacturer's own labelling, and formulations change without notice. Read the bag before you bake for someone who has to be careful.
