We had great success with cinnamon rolls and sandwich breads, Stephanie! For baker-tested recipes using this flour including challah, babka, and soft cinnamon rolls, visit our website here.  Or substitute this flour 1:1 (by volume or weight) in recipes that call for wheat flour. There's endless possibilities!

Add 2-3 tablespoons more liquid per cup of flour used in your recipe. Mix dry ingredients with liquids and rest dough for 20 minutes before kneading. This method (autolyse) makes dough firmer and easier to handle. Dough made with Gluten-Free Bread Flour will rise about 50% faster than usual. Preheat your oven early and bake for longer; add an extra 5-15 minutes depending on the bread.

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