Hi Frances, you are totally correct that rye flour doesn't develop gluten in the same way that wheat flour does, so you do need to be a bit cautious about how much rye flour to substitute into your recipes. In addition, substituting rye flour for AP or bread flour may require a slight adjustment in the liquid called for in your recipe. To get you started, check out these recipes for Rye Chocolate Chip Cookies, and Rye Chocolate Coffeecake where we've done the work for you! If you search our recipes for rye flour, you'll find we've developed quite a few recipes that utilize this wonderful flour in surprising ways. Making some of these recipes should give you a better idea of how to substitute this flour into your baking. 

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