Hi Mary, as you mentioned, some of these recipes can be adapted to be gluten-free by substituting our Gluten-Free Measure for Measure Flour 1:1 for either Unbleached All-Purpose flour or Whole Wheat Flour. However, we wouldn't recommend this type of substitution in recipes that call for yeast or other types of flour. I will pass along your request for some gluten-free spring baking inspiration! 

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