The reason for this, she explains, is that «Gluten - free flours behave
differently than wheat flour, and it's helpful to use a mix of flours to achieve an end product most similar to wheat - based baked goods.
Rye flour behaves
differently than wheat - based flour, as it's quite absorbent and also doesn't develop gluten as readily.
Sometimes the ratios can cross over, but almond flour tends to behave a little
differently than wheat or other grain flours.
Not exact matches
Eileen: Whole
wheat flour will behave quite
differently than white flour.
Gluten - free flours work so
differently than standard
wheat flour and when you throw in the monkey - wrench of not using eggs, everything changes yet again.
Keep in mind that they absorb liquids
differently, and you'll need a smaller amount
than the usual amount of
wheat flour for this recipe.
Tastes great and the almond flour didn't taste much
differently than regular
wheat flour.
I would not recommend trying to substitute a
wheat - based all purpose flour instead, just because Coconut flour has very different properties, so it absorbs and expands during baking very
differently than traditional flour does.