All my family wheat-flour recipes call for buttermilk instead of the yogurt in this recipe. I'm gluten-free now, so I'm very interested in trying your recipe. What does yogurt do instead of the buttermilk? And since I bought the buttermilk, can I use it well in this recipe instead of yogurt? I'm also going with the impression that the new Measure for Measure GF flour is not ideal for this recipe, since the desired result is a more bread-like muffin. True?

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