Hi Liz, unfortunately it doesn't work well to substitute any type of gluten-free flour into a regular yeast-raised or sourdough recipe. This is because so much of the rise and structure of this type of baked good depends on the gluten that wheat flour provides. For gluten-free breads, rolls and pizza dough your best bet is to find a similar gluten-free recipe and use the type of gluten-free flour called for in the recipe. We don't have a gluten-free Concha recipe on our website, but I did find this one online. 

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