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You're mid-recipe, following instructions from an American food blog, and it calls for "all-purpose flour." You check your pantry shelf and find plain flour. Are they the same? Will you be able to substitute one for the other and destroy...

Here's the thing about gluten-free baking. It does not politely fix your mistakes. Use the wrong flour and the oven will tell you. Not dramatically. Just enough to make you stare at the cake and think, well… that wasn't what...