gluten-free eats

Yes, please do post about your lemon bar experiments!

As far as cassava flour, I've been experimenting with using it instead of tapioca starch/flour, and that's worked the few times I've tried it. I read that it's a good 1-to-1 replacement for wheat flour, which is promising, but I haven't tested it yet. I haven't had much luck finding suitable recipes that use cassava flour, but I did make a great cakey brownie with it, and a fairly decent sandwich bread, though the carrot muffins were dry and rubbery. So I haven't figured it out yet either.