i would think so but I’m not 100% sure.

This was interesting to read as my son has just been diagnosed as a coeliac. I had just found a bread recipe using xanthan gum. I might try the other suggestions after reading this

Purely subbing in gluten-free flour doesn’t always work. Because gluten is a structural protein, the products are often very tender and even crumbly if you just replace the flour that’s called for in the recipe with gluten-free flour. However, in some baked products such as muffins or cookies, you can make that simple substitution. On the other hand, cakes, breads, scones, and other baked goods with a non-gluten flour require some structural assistance from a binder. Many people use xanthan gum as a binder, and most all store-bought gluten-free products also contain xanthan gum. I don’t use Xanthan a lot as Xanthan can make things gummy and can cause tummy issues. I prefer to work with flax meal, chia seeds, egg or sometimes a bit of arrowroot.

Yep, sure is! Unless you use something like coconut flour which is GF but it absorbs more water so the ratio is different.

Yes it does! This is a tricky one because it weighs less than your mainstream flours but as they are made up mostly of corn & rice flours they are incredibly light. Also most baking powders are gluten free & you needn’t spend extra on self raising gluten free flour when you can buy more plain for less and add tsp bp to cup of flour.