Hi Tina- We wouldn't recommend making laminated doughs with gluten free flour unless the recipe is written to gluten free flours in particular. The protein content for wheat and gluten free flours is very different and that protein structure developed by gluten is vital to the layering in a laminated dough, so a GF flour substitution will most likely yield poor results. Your best bet would be to search online for a gluten free version of this type of recipe and that should give you much better results. Happy Baking! Jocelyn@KAF

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