Jacqy, since yeast breads are notoriously difficult to adapt to gluten-free, we don't suggest that you try to make a simple flour substitution for this month's challenge. Instead, we've suggested pairing the filling and flavors from this recipe with an adapted version of the dough from another, designed-to-be gluten-free recipe--see the section entitled "Bakealong variation #4: Going gluten-free" for more details. Mollie@KAF

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