We're glad you asked, Eileen, because this is something we've been wondering about too. It's going to be the subject of a future blog post because we suspect that gluten-free grains and starches will act somewhat differently than wheat-based flour. We do think it'll impart a similar level of tenderness and moistness if used correctly. We don't have specific ratios to recommend currently, but we hope that if you decide to give it a try, you'll share your findings with us. We're intrigued and hopeful! Kye@KAF

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