Hi, Jessica! Yes! I’ve tried pretty much all the brands in different baking projects over the year, and I’ve found that I just get the most consistent results with the best texture with the King Arthur Measure-For-Measure gluten-free flour blend.

Bob’s is a great alternative, but it can run slightly more gritty to me and doesn’t always absorb liquid from the batter as uniformly as I find King Arthur’s blend does. That’s why I’d put the King Arthur as my top choice, and Bob’s as my second.

The other thing to consider is that gluten-free measure-for-measure and 1:1 blends aren’t identical in their ratio of whole grain flours to starches, so while they can often be fairly interchangeable (as long as they contain xanthan gum or similar binder), I generally use whatever flour is recommended in the recipe since the recipe was usually formulated around how that individual flour blend behaves.

So glad you loved them Sonya!

Delicious! Thanks for sharing your tips using the 9-inch round pan, too!

That’s a fun idea! You’d have to fiddle with the bake time, but a 9-inch round pan would likely work. (An 8×8 square pan and 9-inch round pan can hold the same volume, so the recipe should fit. It just may bake slightly differently because of the different shape/materials of the pan.)

Hi, Kristen! Yes. You’d double the recipe and use a 9×13 pan.