You can try it, but I have not tested it! For store-bought cup-for-cup gluten-free baking flours, you can substitute the weight of the gluten-free flour 1:1 for the weight of all-purpose flour. You will, however, need to adjust the amount of liquid. Typically, gluten-free flour needs an additional 2-3 tablespoons of liquid per cup than all-purpose wheat flour. This is where I caution the swap in the recipe. If you want to try it, increase the milk by ⅔ cup (160ml), adding an additional tablespoon at a time as needed when mixing the dough