Dave, so glad you're having success with our Measure for Measure! You'll have the best results if you use it for standard recipes, rather than gluten-free recipes, as you found out; gluten-free recipes are developed for gluten-free flour, while M4M is formulated to work in regular (not gluten-free) recipes. As for the yeast caveat, yeast breads rely on gluten so heavily for their success that gluten-free bread needs to be made an entirely different way, relying on eggs as well as xanthan gum and other products for structure. With so many different yeast bread recipes out there, it would be impossible for us to formulate a GF flour that would work in each and every one. We've tried, and we'll keep trying; but for now, limit M4M to non-yeast recipes, OK? Thanks — PJH

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