Well, if you like the taste KA flour, I would highly recommend activating a sourdough starter with it and develop a recipe that satisfies your needs. I've found that the presence of large amounts of GF sourdough starter really can change the taste and workability for the better. I agree that the Fiore-Glut by itself did not taste that good, but after the addition of the sourdough starter, it was a different dough. I plan to develop another GF sourdough starter and may just try out the KA GF flour for activation and baking. I'm curious with regards to it's more "wheat-like" taste. Thanks for bringing that up. Take care!