I'm making a banana bread recipe that calls for whole wheat pastry flour. Can I substitute Bob's Red Mill Gluten-Free all-purpose flour cup for cup? Or will it change the texture?
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You can try the substitute. It may change the texture and taste slightly (whole wheat flour tends to be nuttier), but should still work. I haven't worked much with Bob's Red Mill gluten-free flour. Does anyone have any tips on making sure it produces a tender cake?
Sometimes more liquid is required for GF flour than wheat flours. I would look for a GF banana bread recipe at least as a reference for ratios of liquid to flour and maybe increase the liquid a little, or follow a GF recipe that has favorable reviews. Good luck!
Here's a link to the 'Bob's' recipe, using their AP GF blend. Compare with the recipe you have for guidelines. There's another recipe on the Bob's site, using single flours blended together.
Let's settle this once and for all, shall we?
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