Hi Truly, our Gluten-Free Measure for Measure Flour was developed as a substitution flour to replace either unbleached all-purpose flour or whole wheat flour in regular cakes, cookies, muffins, quick breads and other non-yeasted recipes. In terms of the previous article you mentioned, I'm guessing you're referring to this one, which is a bit deceptively subtitled, so I apologize for the confusion! However, this article does include this note: Now, there's one caveat: Measure for Measure shouldn't be used in yeast-based recipes (your grandma's dinner roll recipe, The New York Times' no-knead bread, etc.) Gluten-free yeast recipes need a whole different technique than regular yeast recipes.

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