Charlene, we used "regular" recipes, all of which called for all-purpose flour. Therefore, the ancient grains were used in conjunction with all-purpose flour (except for in the 100% versions, where only the ancient grains flour was used). If you're looking to use ancient grains in gluten-free baking, you can use these same recipes and replace the all-purpose flour with our Gluten-Free Measure for Measure Flour, adding ancient grains to taste. The only exception where this approach won't work is with the Cinnamon Bread recipe. Because it contains yeast, it won't work well with Measure for Measure. Otherwise, go for the swap! Kye@KAF

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