47 minutes ago, Margaret Pilgrim said:Stupid question: I don't stock "whole meal" which I take to be whole wheat flour, since I seldom use it and wind up tossing it out periodically. I do have masa, rye, grilled corn flour, garbanza flour and probably a few more suspects. Acknowledging the lack of gluten in most of these, can I substitute any for part of the whole meal flour and make up the difference with "strong" white flour?
From what I read, you could use just white flour and no whole grain and some recipes just use oats and no flour at all so I think there’s a lot of flexibility. With your choices, I’d say the rye would be nice in place of the whole grain flour.