While helpful in gluten-free baking, Mira, xanthan gum doesn't work exactly like gluten. The good news, however, is that most recipes written for bread flour can also be made with our All-Purpose Flour, which is has a relatively high protein content of 11.7%. You may find that you need a bit less liquid, since all-purpose if less absorbent than bread flour, but otherwise you may not even notice much of a difference. Our article about the reverse substitution, bread flour for all-purpose flour, can offer some helpful evidence of this. Mollie@KAF

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