Last week I purchased three pounds of Thomas Keller's C4C gluten-free flour from Gilt Taste. It's a mix of rice and tapioca flours, plus a few other ingredients. The idea is that can you can substitute it, cup for cup, into a regular recipe. To test this theory I swapped in C4C for all-purpose flour in Martha Stewart's Basic Pancake Recipe. The batter had a sticky, dough-like consistency. Even after adding extra milk, the batter was too thick to ladle. Instead, I plopped spoonfuls of batter onto the griddle and smoothed each pile with the back of a spoon to flatten it out. The pancakes didn't bubble like regular pancakes do when they're ready to be flipped. But with a little practice I got most of them crisp and brown and cooked through. These pancakes would probably not sell Martha on a gluten-free diet. But piled high with greek yogurt, maple syrup and walnuts, they were satisfying and tasty, if not traditionally fluffy. --Bec