Because I bake so often for our gluten-free family, I often double or triple this recipe and keep some in the deep freeze. This mixture is great for cookies, bars, cupcakes, pancakes, etc., but doesn't work well for breads. I use this as a cup for cup substitute for all purpose flour. If a recipe calls for baking powder, increase the amount by 50%. For example, if the recipe calls for 1 teaspoon of baking powder, add 1-1/2 teaspoons.