Notes: For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.
For cooking tips, see the text in the blog post above.
This recipe is easily doubled to make more. If you have any leftovers, they freeze really well too!
For more substitutions, see the Nutrition Information page.
{gluten-free, vegan, low fat, low calorie}