I have tried this 2 X now, once in a one-egg cake recipe, the other in banana cake. I find it does an excellent job. It is used as a substitie for wheat flour one to one. This makes it so easy to use (no mixing of several non-gluten flours and other special ingredients) It doesn't turn out crumbly or dense like other non-gluten recipes I've tried. I highly recommend it for cakes. Have yet to use for cookies or breads but expect the same results!
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