Hi Bob, we don't recommend substituting any of our gluten-free flours into a regular yeast-raised recipe. This is because so much of the structure and rise of this type of baked good depends on the gluten that wheat flour provides. For this type of recipe your best best 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. It's often quite difficult to shape gluten-free breads because the "dough" is typically more like a batter, but we do have this Gluten-Free Cinnamon Star Bread recipe, which makes for a nice gluten-free celebration bread. 

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