I think I may have it figured out! I mixed the Pillsbury GF Flour and the Betty Crocker GF half and half. Then used an old recipe that called for the same amount of liquid as flour, in fact 1/4 cup more. (I will post the recipe this week) Then mixed the liquids and flour and let it set for 5 hours so the flour could absorb all the liquids. That way it’s not so gritty. It also has to bake longer than the original recipe, but it did rise well. This flour is just going to have to be used in recipes with a lot of liquids.