Thanks for asking, Mary. Our bakers are excited to explore this topic more thoroughly in a future post on our blog. Without having tested it at this point, we’ll say that we think it should work well since tangzhong hydrates the starches to make baked goods super moist and tender. Since gluten-free flours have high amounts of starch, we think it could work fabulously. We’ll be able to report more thoroughly on this topic soon, but if you decide to explore this in the short term, we hope you’ll share your results with us. Happy GF baking! Kye@KAF

• Reply