Hi SassyPants, we don't generally advise substituting gluten-free flour into a regular yeast-raised recipes, although we do have a new Gluten-Free Bread Flour that may ultimately be up the challenge, however there are several modifications that will be required when using this flour as a substitution flour, so I would recommend starting with one of the great recipes geared for this flour, so you can get used to how it works. To make multiple loaves it will work fine to double or triple these recipes, but for best results we would recommend increasing the recipe by multiplying the gram weight of each ingredient, and making sure you can handle the increased amount of dough in a timely fashion. Also, keep in mind that this new flour contains gluten-free wheat starch, which is not suitable for those who have wheat allergies. 

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