If you're unsure about how to
use certain flours, we have recipes on the bottom right side of every product page.
Baking with
certain flours in the normal process will not necessarily give you a FODMAP Friendly bread.
I've always heard that «multi-grain» doesn't have to equal «whole grain» but maybe, if you
use certain flours, it nearly always does?
If you can't tolerate
a certain flour or you've run out, find another flour in the same column (not row) and use it as a substitute.
A lot of people ask what types of flours I use and why I choose
a certain flour for a specific recipe.
If you have any questions with subbing out
certain flours, click here for my Guide to Gluten - Free Flours post.
Certain flours will work well, others might not meet your needs.
Substitution flours don't behave the same way, and
certain flours — especially coconut — tend to dry up a recipe and give it that chalky texture I mentioned before.