Hi Marilyn, we don't recommend substituting our Gluten-Free Measure for Measure flour (or any gluten-free flour) into regular yeast-raised or sourdough recipes. This is because so much of the rise and structure of this type of baked good depends on the gluten that wheat flour provides, and no gluten-free flour is quite up to that sort of challenge. For gluten-free bread and pizza (and other yeast or sourdough recipes) your best bet is to find a recipe that has been written to be gluten-free, and use the type of gluten-free flour recommended in the recipe. This gluten-free bread recipe calls for our Measure for Measure flour, and utilizing our Hamburger Bun Pan will help give the batter-like dough the proper bun shape.  

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