I bake for a friend who's sensitive to a specific wheat protein but has no problem with oats or rye, and I'd like to make broonie for her. The KA recipe for one loaf includes 1.5 c. rolled oats, 1 c. white whole wheat flour, and 1 c. all-purpose flour. Can I substitute medium rye for the whole wheat and Measure-for-Measure for the all-purpose? If so, should I add xanthan or modify the recipe in any other way? How much of a difference would it make if I used white rye (which I don't have on hand) rather than medium rye? If this project is successful, I will definitely try to substitue rye for wheat in other quick bread recipes, so your advice will be very helpful.

• Reply