Hi Auli, gluten-free breads are the most challenging type of gluten-free baked good. This is because so much of the rise and structure of yeast (and sourdough) breads depends on the gluten that wheat flour provides. You can substitute our GF Measure for Measure flour into any cake, cookie, muffin, or other pastry-type recipe (not containing yeast or sourdough) that calls for either All-Purpose Flour or Whole Wheat Flour. When it comes to breads, it gets a bit more complicated, and it generally works best to stick with the type of gluten-free flour called for in the recipe when following a gluten-free bread recipe. If you're looking for ways to use your M4M gluten-free sourdough starter, you could use it in a recipe like this or this, but I would stick to the type of flour called for in the recipe. For the sourdough bread recipe using our GF Bread Flour, I would recommend making an overnight preferment by feeding a little of your M4M starter with the GF Bread Flour. This would look like this: 22g ripe M4M starter + 80g water + 160g GF Bread Flour. Allow this starter to double before adding to the recipe. If you want to convert your Measure for Measure starter to one fed with the Gluten-Free Bread Flour, you could make a slightly larger preferment as described in the Tips from our Bakers section of this recipe, and then continue feeding your starter with 2 parts water and 1 part GF Bread flour, according to the directions. 

Please note that the GF Bread Flour contains gluten-free wheat starch. It is suitable for those who need to avoid gluten, but should not be used if you have a wheat allergy. For more information about how to decide which gluten-free flour to use, check out this blog post. 

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