Not for me
I am just a beginner with gluten-free baking.
This is the first pre-made flour mixture that I have used, and I have no doubt that it is one of the best in the marketplace.
It looks wonderful when scooping into it and it handles pretty well in the mixing bowl -- better than I had expected.
Tonight I made a favorite scone recipe twice, one with normal flour for family members, and then with this 1-to-1 gluten-free flour for me, just to try it out.
The GF scones didn't rise as much and they browned more quickly on the bottom, while not cooking through in the middle, even though I put them back in the oven for longer (and these were pretty thin, about 3/4ths an inch high - not giant scones).
The difference in baking results is is understandable, as it's a very different thing from wheat flour.
Taste-wise, I was somewhat disappointed. I had 2 (small) scones and they felt a little gritty in texture, and now after eating them, my tongue is left feeling a bit abraded and sore (almost like I have burned it from drinking too-hot coffee, which I haven't done; it felt just fine an hour ago, before I made this batch of scones). The strange feeling on my tongue and roof of mouth is not from the flour's grittiness, I don't think, as much as from something else (chemically speaking) to do with the ingredients -- I tend to be quite sensitive to some flavors and ingredients.
For the last 20 years, I have been careful to avoid added gums and thickeners like gellan gum, xanthan gum, and carageenan, and I have strictly avoided tapioca / cassava / yuca powder, flour, and pudding because I have hypothyroidism, so when I decided to buy this flour and give it a try, I knew that even if I loved it, it would be something I would only use once in a while, for special occasions a few times a year, because I'd just rather not ingest xanthan gum and tapioca, and I can forego foods that require it.
The scones that I made from this flour tonight with my simple, tried-and-true wheat-flour scone recipe (that I and my family have always loved) were just "okay". I would not make them again.
I sincerely appreciate that they are a reasonable facsimile to the "real thing", and this flour blend is quite a manufacturing achievement because it provides quite a good likeness of wheat flour even though it's made of entirely different things.
An 80% similarity to wheat flour, from dry powder to mixing bowl to dough to final baked product, is incredible! -- so I am not criticizing this product.
And many people have no worries/health concerns about ingesting gums, thickeners, carageenan, and tapioca/cassava, and eat them regularly.
In the last 4 months, I've been trying to make gluten-free baked goods with almond flour, coconut flour, or no flour (like flourless nut-butter cookies and flourless banana pancakes), and I will return to researching those recipes, and won't venture further into this kind of flour-substitute baking mix.
With the strange way my tongue and roof of mouth feel right now after eating 2 small scones made with this flour, I think I probably won't want to use the rest of my package of 1-to-1 flour again, not even in a different recipe. I might be having some sort of reaction to the sorghum flour (which I've never had before), or, as I mentioned above, to the xanthan gum or tapioca powder. I am also getting a headache and my esophagus is starting to feel like it's irritated and sore, so it's got to be a negative reaction to this flour, because I had dinner 4 hours ago and have felt fine all day until now.
I'm sure this is *not* a common reaction to the product! I can have idiosyncratic reactions to things.
My rating here of this flour, 3 out of 5, is based on:
looks similar to wheat flour
handles relatively similarly when making dough
does not have an unusual smell
scones made from it didn't rise much
scones made from it were a little uncooked inside but browned extra-quickly on the bottom and were done on the top
scones tasted a bit gritty
scones left a slightly odd aftertaste in the mouth
[My 3-star rating here is NOT based on my idiosyncratic reaction of possibly having an intolerance-type of reaction to one or more of the ingredients - the sore, abraded, hot, tongue, roof of mouth, and throat, and later acid reflux. For my own personal rating of this, I would give it 0 out of 5! But I am sensitive to things that most people are not.]