I would use Cup4Cup flour. It is great for baking. I convert recipes all the time using it. Just exchange the flour and you’re good to go.

I mix with a couple tablespoons of flour to prevent them from sinking to the bottom of the bread.

Hi Lisa, you can add them to the batter frozen. No need to thaw!

Hi Rita, you could replace the cane sugar with an equal amount of coconut sugar. If you use maple syrup, I’d use a scant amount of Greek yogurt or slightly less oil to make up for the extra liquid added to the batter. I hope you enjoy!

Hi Barbara, we haven’t tested a gluten-free version of this recipe, so I can’t guarantee the results, but I think a 1-to-1 gluten-free flour blend in place of the AP flour would work.

Hi Mary, we haven’t tested it, so I can’t guarantee the results, but I think it would work great!