Leanne

April 6, 2012 at 9:55pm

This recipe looks SO delicious! I am wondering about converting it to a GF recipe, however. I'm new to GF baking and don't have the confidence (or the time really) to experiment with different mixtures. I have a GF flour blend from a GF cookbook, should I just try that? The mix has brown rice flour, sweet sorghum flour, cornstarch, potato starch, potato flour. It also includes xanthan gum. Thanks so much for any advice! Yeast breads are not a very straightforward conversion when it comes to gluten free experimentation. Also, most gluten free breads are made from more of a batter than a dough and are impossible to braid. If you would like to use the lemon filling with a gluten free bread recipe, that could work. ~Amy
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