Hi Louise, the beauty of our Gluten-Free Measure for Measure flour is you can substitute it 1:1 either by cups or by weight in recipes calling for either unbleached all-purpose flour or whole wheat flour, so you don't have to limit yourself to recipes that specifically call for our M4M flour (although we do provide many recipes where we've already done the converting for you).  And, yes, in the recipes highlighted here you just need to substitute the MRM for the flour called for in these recipes. Just remember that we don't recommend substituting this or any of our gluten-free flours into a regular yeasted or sourdough bread recipe. This is because the rise and structure of this type of baked good depends so heavily on the gluten that wheat flour provides, and no gluten-free flour is going to work well in that particular scenario. For gluten-free bread, your best bet is to find a recipe that has been written to be gluten-free, and use the type of flour recommended in the recipe. 

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