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Silly gluten-free recipe question...

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You could probably sub wheat flour just fine. You may need less liquid in some of the recipes. When I convert regular recipes to GF sometimes I add more liquid. GF flour can be dry and starchy.

Also, you would NOT need xanthan gum if the recipe calls for that.

I convert recipes a lot to make them GF so if you have other questions you can PM me. But I really think some, if not most, will work.

What recipe book is it?

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