Invented during the SARS-Covid crises of early 2020, this flour blend solves many problems for gluten-free bakers. It's delicious, versatile, easy to make and just as easy to use: it's a one-for-one substitute for all-purpose wheat flours in most recipes. Which means you don't have to go without any more. Just use Corona Blend instead!

A southern staple, Angel Biscuits are double-leavened with baking powder and with yeast. I've added a third trick: a boost of Tangzhong, or pre-gelled, corn flour. This extra step not only extends the concept of biscuit to include Asian cuisine, it substantially tenderizes the end result, moves the flavor dial towards More Interesting, and adds only a few minutes time.

Yield: 8 - 10 biscuits, each about 1 ounce

Time to make: 1 hour active. 1 hour proof and 15 minutes oven dwell.

The 9 Grain flours make this crossover treat a tasty surprise. It's a yeast bread softened with a tangzhong and brightened with orange peel and buckwheat, with enough sweetness to pass as dessert and enough savory to crave for lunch.

The rich, traditional taste of brioche is greatly enhanced with boiling before baking, a technique usually reserved for bagels. An amaranth tangzhong softens the dough while adding a significant flavor punch. Sweet or savory toppings make for luscious desserts or fulfilling brunch.

Nothing beats a small but delicious treat that can be baked in either a cake pan or a cast iron skillet. These rolls use the same method that gives Japanese Milk bread a soft, moist crumb; tangzhong, or "water roux".

Yield: 12, one-ounce round dinner rolls
Time to make: 30 minutes active. 90 minutes for dough to rise. 55 minutes oven dwell.

There's a mouthful of springtime in every bite of these crunchy-topped, tender crumb, and delightfully sweet fruit-and-flour treats. This gluten-free version of an America's Test Kitchen favorite utilizes the mild flour blend I developed during the early months of the 2020 Coronavirus lockdown.

Yield: 6 triangular scones, each about 2 1/2 ounces

Time to make: 45 minutes active. Overnight freezing butter. 19 - 25 minutes oven dwell.

Gooey or cake-y? How about both? These classic treats fit the bill with everything you wished for (excepting cannabis). Skip the walnuts if need be, but don't pass up this recipe!

Yield: about 24, 1.5-ounce brownies.

Time to make: 20 minutes active, 45 minutes baking.

Tools needed: 1 medium, microwave-proof bowl. 1 large bowl. 1 medium bowl. Measuring cups and spoons. Whisk. 9 inch X 13 inch metal baking pan. 2 pieces bakers parchment.  NOTE: Be sure to read "substitutions" below.

Don't be intimidated by the exquisite nature of this dessert, or the fancy French name of it's core pastry: Paté chouxChoux is one of the easiest baking feats. Plus, when you've finished a batch, you're well on your way to delectable cream puffs

Yield:    six, 3-inch diameter puffs, each about 1/2 ounce

Time to make: 10 minutes prep, 10 minutes active, 30 minutes oven dwell

Standing at a crossroads between late-day dessert and breakfast sustenance, these biscuits are among the most fragrant treats you can bake, with an enticing aroma that seems to spread through walls. Case in point: When we baked them in our New Jersey shop, the dance studio next door would almost empty as salivating 'Tweens transferred themselves to our front door, asking, "Are they ready? Can we buy some?"

Yield: About 6, three-ounce biscuits

Time to make: 15 minutes active; 15 minutes oven dwell

Start with a single dough, divide, and spice each part differently - that's the trick to achieving a variety of flavors with a single bake-off. Pro trick: Have the ingredients measured and ready before you begin.

Yield: About 30, one-ounce cookies
Time to make: 20 minutes active. 1 1/2 hour oven time.