Hi Pat, this book doesn't cover gluten-free baking and we don't currently sell a gluten-free cookbook, although we do have many, many gluten-free recipes, mixes and resources available on our website. You're correct that our Gluten-Free Measure for Measure Flour could be successfully substituted into many of the cake, cookie, muffin and other pastry recipes that call for either all-purpose or whole wheat flour. However, it just doesn't work well to try to substitute any type of gluten-free flour into regular yeast-raised or sourdough bread recipes. 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 and other yeast-raised or sourdough recipes, your best bet is to find a gluten-free recipe, and use the type of gluten-free flour called for in the recipe. 

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