Yes, gluten-free flour can affect the baking time of a recipe. Because gluten-free flours lack the chewy gluten found in wheat flour, they can absorb liquid differently and have a different texture, affecting the baking time and final texture of the baked goods. Gluten-free goods brown faster and take a longer time to cook through. Therefore, they need to be cooked for a slightly long time (about 15 additional minutes) at a lower temperature (reduced by about 25F), so they don’t burn.