Notes: For the gluten-free flour, I recommend as follows: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum.
Regular whole wheat flour, white whole wheat flour, and all-purpose flour may all be substituted for the whole wheat pastry flour.
Any milk may be substituted for the nonfat milk. Any granulated or powdered sweetener may be substituted for the stevia.
{gluten-free, clean eating, low fat, low calorie}