Yes Lory, you can use our Gluten-Free Bread Flour as a substitute. We have a few recommendations to go along with this switch: "Add 2 to 3 tablespoons more liquid per cup of flour used in your recipe. For more detailed information, see our blog post How to substitute Gluten-Free Bread Flour for regular flour.  Mix dry ingredients with liquids and let the dough rest for 20 minutes before kneading to make it easier to handle. The dough will look quite wet at first, which is why allowing it to rest is important! Dough made with Gluten-Free Bread Flour will rise about 50% faster than usual. Pre-heat your oven early and bake for longer; add an extra 5 to 15 minutes, depending on the bread." Hope this helps!

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