Hi Britta, we can’t guarantee success with another flour since gluten-free breads can be tricky, but we think the next best option would be millet flour. Gluten-free mixes can vary a lot in the ingredients they contain and typically they have starches in them, which will change the texture and absorbency.

Hi Máriah, we’re so sorry it turned out too dry! The butter shouldn’t be a problem. The white rice flour is likely the issue. You can learn about the differences between white rice flour and brown rice flour here.