Hi Debbie, goodness the liquid levels are going to need to be adjusted based on the recipe. It’s certainly not an across the board calculation. For the biscuits, I don’t have a specific recipe but you could take a look at something like this: https://www.mamaknowsglutenfree.com/gluten-free-biscuits/.

Hi Teddianne, that’s a great question. I honestly think it’s an error in the computer software that calculates nutrition information, but it’s good to keep in mind that 3 grams is for the entire 6 cups of flour. You’d have to eat all six cups at once to get that much. –Rachel

Sorry it didn’t work out for you Kerry. There are always so many factors that go into gluten free baking. I’ve had good success with this flour and as you know, moisture levels, sugar content, and other substitutions we tend to make when baking for special diets can greatly effect a final outcome. I’ve never had any issue with this flour being crumbly but the xanthan gum does have to be added separately. You could always try a recipe like this one if you want to give it another go: https://feastandfarm.com/moist-zucchini-bread/ –Rachel

Hey Kenneth, I do seal a few things in jars, but with flours, I tend to keep those in the freezer to prevent the flours from going rancid. –Rachel