This is good recipe base for gluten free flour, but is a bit crumbly and dries out quickly. The batch I made with all-purpose wheat flour turned out extremely dry. To improve results add applesauce and/or eggs. Reduce the volume of water and oil accordingly. I prefer to substitute palm shortening for 1/2 to 3/4 of the oil for better texture. I usually add a splash of molasses for extra depth.
