Embodiment herein includes no gluten baked goods such as biscuit, the flour formulation of no gluten, and associated method. In one embodiment, cracker flour replacement composition includes that have starch blend include native starch and the amylose of 20-30%, the amylose of crosslinked starch and pregelatinized starch and 1-5%. The composition may include the glutelin between 0 and 20. In one embodiment, shelf-stable is included in baking biscuit. The stable baking biscuit of the storage may include that flour substitute composition includes the amylose that starch blend has native starch and 20-30%, the amylose of crosslinked starch and pregelatinized starch and 1-5%. The composition may include the glutelin between 0 and 20. It herein further include other embodiments.
