Kristin, that's a good question, and one we had ourselves! So we experimented, and found that, while gluten-free bread turns out just fine using the tangzhong method, there's no difference at all in the texture or longevity of the resulting loaf, making it kind of a waste of time. To see photos from our gluten-free tangzhong experiments, you can visit our blog post on the topic: Tangzhong beyond white bread: will it work in whole wheat and gluten-free breads? Happy baking! Kat@KAF

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