I recently had the privilege of shooting a few pictures for Cara Reed’s upcoming baking book, which you can pre-order here.
I really love her flour blend, and have had great success making a few of my own baked goods with it. Like the Whole and Oats Cookies from Whole Grain Vegan Baking. I simply replace the whole wheat pastry flour with 253 g (2 cups) of Cara’s blend: you can’t tell the difference. (If you bake them for someone who needs to eat gluten-free, remember to make sure they can have oats and that all ingredients are certified gluten-free.)
Oh and if you ask me, I will vehemently deny eating the various frostings on that one shot directly from the jar.