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.
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