Hi Laurel, normally you should be fine following the gram weights, but if the recipe was geared for using another type of all-purpose flour that is lower in protein, this would mean that the flour wouldn't absorb as much liquid and you might get a slightly drier/stiffer result with our flour. My recommendation would be to use our weight measurement when using our flour. This gives you the option to add more flour, as necessary. It's impossible to remove flour once you've added it in, so this approach will give you more control. 

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