Thanks so much for reaching out to us, Nancy. While we LOVE our gluten-free flours, some recipes are still difficult to convert. Such as sourdough bread, and Stollen. Gluten-free baking is a complicated science, and a very different one from wheat-based baking. And though we wish it were the case, not all recipes are translatable, at least not yet. But, with that said, not all is lost. We do have a Stollen Muffin recipe that you could bake with our Measure-for-Measure Gluten-Free flour. The results would be similar, taste-wise. And if you wanted a similar shape, you could convert the muffin recipe into a quick bread one and bake it in a standard loaf pan. Again, it's not the exact same, but it would be pretty close. Hopefully that helps a bit, but do let us know if there's any other way we can help. Thanks again, and happy baking.  

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