Hi Keeley, we don't recommend substituting our Gluten-Free Measure for Measure flour for other kinds of gluten-free flour in gluten-free recipes. This is because different types of gluten-free flour are formulated differently, even beyond the xanthan gum content. For example, the Measure for Measure flour has a higher whole grain content than our other gluten-free flours and will absorb liquid differently. This flour is best used in regular cake, cookie, muffin and other non-yeasted recipes as a one to one substitute for either all-purpose flour or whole wheat flour. As you have no doubt discovered, gluten-free breads can be a little tricky because substitution flours like our Measure for Measure don't work well in regular bread recipes. For the best results, we recommend beginning with a gluten-free bread recipe and using the type of gluten-free flour recommended in the recipe. While I can't tell you how much xanthan gum you would need to adjust for the flour called for in your recipe, we do have several gluten-free bread recipes on our website that call for the Measure for Measure flour. 

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