Notes: Regular whole wheat flour,
whole wheat pastry flour, and all-purpose flour may all be substituted for the white whole wheat flour.
For a gluten-free version, I recommend the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Many store-bought gluten-free flour blends may be substituted as well, if measured
like this.
Honey or
agave may be substituted in place of the maple syrup.
Any milk may be substituted for the nonfat milk.
{clean eating, gluten-free, low fat, low calorie}