If you want to experiment with recipes that have not been written with the whole-grain baker in mind, try replacing half of the white flour called for with a combination of various whole-grain flours.
Carol Fenster, author of Gluten-Free 101, suggests substituting the following flour blend for all purpose flour in most recipes.
1 1/2 cups sorghum flour or brown rice flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour
For recipes that would benefit from extra lightness such as sandwich bread, she adds more potato starch for a fluffier loaf. For pie crust and other recipes where suppleness is desired, she adds sweet rice flour. For more ideas, check out her book, available in our store: Gluten-Free 101.
Learn more about flours in our Whole-Grain Flour Guide.
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