1/2 cup arrowroot flour 1/2 cup barley flour 1/2 cup cornstarch 5/8 cup potato flour 3/4 cup buckwheat flour 3/4 cup coarse cornmeal 3/4 cup oat flour 3/4 cup soy flour 3/4 -7/8 cup rice flour 3/4 cup rolled oats + 1/4 cup gluten flour 3/4 - 1 cup rye flour 1 scant cup fine cornmeal 1 cup rye meal 1 cup corn flour 1 1/3-1 1/2 cups rolled oats 1/3 cup gluten flour + 2/3 cup whole wheat flour 1/3 cup potato flour + 2/3 cup rye flour 1/2 cup potato flour + 1/2 cup soy flour 5/8 cup rice flour + 1/3 cup rye flour 1 cup soy flour + 1/4 cup potato flour 7/8 whole wheat + 1/8 cup sunflower seed meal
Bean flours: lima, pinto, navy, kidney, pea, lentil, or chickpea. 4-5 parts whole wheat flour to 1 part bean flour
Rice flour:1 cup = 2/3 cup barley, buckwheat, bulgur, millet flours.
Allow 10-20 minutes more baking time for flours other than wheat. Lower the baking temperature maybe 25 degrees.
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