Hi Sarah, if you're talking about gluten-free bread recipes containing yeast, yes, I think the general dough temperature range of 75-78 degrees should still be a good temperature range to shoot for. However, gluten-free bread recipes often call for mixing in a stand mixer at a higher speed, and the "dough" is more like a batter, so the heat generated during mixing (friction factor) will likely be different. Barb

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