If your fermentation method for boules and angel biscuits works well for you, then I don't see why it wouldn't work with the dough for this King Cake. Yes, you can sub the KA GF flour for the small amount in the filling. As for the pound cake – that's a bit dicey, without having seen your original recipe. Do you already make the pound cake with GF flour - or do you make it via your fermentation method? This might be better figured out via our Hotline, since a short dialogue could answer a lot of questions. Give us a call if you'd like, 855-371-BAKE (2253); we'd be glad to chat. PJH

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