So, being Gluten intolerant at times royally sucks. However, one thing it has done is forced me to do a lot of my own cooking and baking. In the process of baking today...will up date as I finish the projects...first up: When I bake cakes or brownies or cornbread, I use cup cake pans....for a single guy I some times more than I can eat in a week, so I freeze it. The smaller portions also help with not eating as much. Double chocolate chip brownies, with white chocolate on top. For this batch, I used the Gluten Free Brownie mix from Bob's Red Mill. One thing about chocolate chips is that some of them are made with wheat products. I say this as a disclaimer because I usually have to use carob chips. These are corn bread biscuits. Came as a mix from Bob's Red Mill. Normally when I bake corn bread I use flax as a replacement for eggs. No real reason, other than to change things up. However, this time I used eggs. Wanted to see how the rise and moisture content would be different.