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.
Not exact matches
Sometimes the ratios can cross over, but almond
flour tends to behave a little
differently than wheat or other grain
flours.
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.
Rye
flour behaves
differently than wheat - based
flour, as it's quite absorbent and also doesn't develop gluten as readily.
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.