As any gluten-free baker knows, creating a wheat-free substitute for all-purpose flour might as well require a Ph.D. in chemistry. While a store-bought mix might work for one recipe (say, cookies), it could yield hockey pucks when used for bread or muffins.

That was the epiphany that Austin-based Blackbird Bakery founder Karen Morgan had eight years ago while working as a pastry chef in France. French bakers rely heavily on  specific flours for their various breads and pastries, so why would we assume one all-purpose option would work equally well in all gluten-free goods? (In fact, the absence of gluten increases the need for precision in flour.)

Since then, Morgan has developed six flour blends to suit all manner of baked goods, from biscuits to cakes. In her new book, The Everyday Art of Gluten-Free (on sale today), Morgan shares mixes in dedicated chapters that showcase a number of sometimes surprising ways to use each of them. Turn her biscuit blend into tacos or ice cream cones; the donut and fritter blend could become fried calamari or gumbo; and the pie and pasta blend is your ticket to Danishes and gnocchi, and so on. Whether you’re allergic to gluten or you have chosen to eliminate it from your diet, Morgan ensures you can have muffins and cookies, rather than homemade hockey pucks.

We’re giving away three copies of The Everyday Art of Gluten-Free and three Blackbird Bakery Gluten-Free Cookie Jar Blends (one package containing a cookbook and cookie jar blend to each of three winners). All you have to do to enter is  check out this slideshow of fall baking projects and leave a comment telling us which recipe you’d remake as gluten-free using Morgan’s blend recipes.

So, tell us, which  fall baking recipe  do you want to re-create as gluten-free?  You must include your email address in the “Email” field when submitting your comment so we can communicate back with you if you’re a winner. (But do not post your email address into the actual body of the comment.) We’re giving three very lucky, randomly selected commenters each a copy of The Everyday Art of Gluten-Free and Blackbird Bakery Gluten-Free Cookie Jar Blend. NO PURCHASE NECESSARY. Open to legal residents of the 48 contiguous United States and D.C., age 21 or older. Void in Alaska, Hawaii and where prohibited. Odds of winning depend on number of entries received. Sweepstakes ends at 6pm ET on Sept. 15, 2014. For full official rules, visit  http://blog.cookingchanneltv.com/the-everyday-art-of-gluten-free-cookbook-giveaway-rules/. Sponsored by Cooking Channel, LLC, 75 9th Ave, 3rd Floor, New York, NY 10011.