Hi Livi - From our experience, converting from wheat to G-F (yeast dough) has its real challenges. So challenging that we do not recommend it. Many alterations would be needed for leavening and structure. The addition of eggs, xanthan gum, additional liquid, sometimes even chemical leavening agents are necessary to produce an ideal result. And not to mention, a whole new mixing technique! At this time we do not have a gluten-free Easter bread so I encourage you to search the internet. I will let our bloggers know you are in search of one, though! Elisabeth@KAF

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