For those suffering from gluten allergies or intolerance, Chef Thomas Keller comes to the rescue.

His line of baking mixes, sold exclusively by Williams-Sonoma, makes use of his own “Cup 4 Cup”  custom-blended gluton-free flour, which has proven a runaway hit. Cup 4 Cup, which also is sold at Williams-Sonoma for $19.95 for a three-pound bag is in such high demand that when I tried to get a sample bag earlier this year, I was told it was on back order for three months. It’s a blend of cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, and xanthan gum that can replace all-purpose flour in a recipe in a direct 1-to-1 ratio.

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