Hi there, Andrea! Yeast breads are a particularly tough nut to crack in the gluten-free world, though there are some exceptions. Gluten happens to be uniquely good at supporting the rise and structure of yeast bread loaves, and subbing in a gluten-free flour won't provide quite the love needed to make it fly. Rather than attempting to convert an existing yeast recipe to be gluten-free, we recommend using a recipe specifically developed for gluten-free ingredients. While we don't have a gluten-free babka recipe, we'd recommend checking out our Gluten-Free Cinnamon Star Bread. As for rugelach, you can check out our Gluten-Free Rugelach recipe, or because it's a non-yeasted recipe you could convert the recipe you have that is calling for conventional wheat flour to be gluten-free by using our Gluten-Free Measure for Measure Flour in place of the wheat flour in a 1:1 swap. We hope this helps to clarify!  

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