tag:blogger.com,1999:blog-3749570557099307280.post9164090709542011961..comments2024-03-28T23:43:03.770+11:00Comments on Threadbare Creations: Pumpkin BreadRose Johnstonhttp://www.blogger.com/profile/04620700479783542350noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3749570557099307280.post-7003130863796761742019-04-12T08:55:14.962+10:002019-04-12T08:55:14.962+10:00I honestly don't know for sure Susan. The almo...I honestly don't know for sure Susan. The almond milk would be fine and give it a lovely flavor. You have to be careful substituting gluten free flour in breads because it needs a binding agent (xantham gum). As long as your GF flour has this included it might be OK. Hope that helps :)Rose Johnstonhttps://www.blogger.com/profile/04620700479783542350noreply@blogger.comtag:blogger.com,1999:blog-3749570557099307280.post-89459563454114447142019-04-12T00:22:11.380+10:002019-04-12T00:22:11.380+10:00Do you know if this recipe would work with a glute...Do you know if this recipe would work with a gluten free all purpose flour and almond milk instead of cow's milk?Susanhttps://www.blogger.com/profile/04645682764289982809noreply@blogger.com