Substituting Whole Wheat Flour with GF Whole Grain Blend

This is the closest you can get to whole wheat's distinctive earthy, nutty character without using wheat. Sorghum is often called the most "wheat-like" gluten-free flour — it has a warm, slightly sweet nuttiness that's remarkably similar to whole wheat. Combined with oat flour's mild natural sweetness, the overall flavor profile is complex and genuinely pleasant rather than the flat, starchy taste of plain rice flour blends. Excellent in banana bread, bran-style muffins, and hearty sandwich loaves.