Hi Carolyn! We haven't tried this recipe with medium rye flour in place of the whole wheat flour but you're welcome to give it a go! You may find that you need a couple of tablespoons of additional flour if the batter seems a touch dry. White rye has all the bran and germ absorbed so it won't lend much flavor, the medium rye would be a closer replacement for the white whole wheat flour. It will be just fine to use our Gluten Measure for Measure Flour in place of the all-purpose flour. Other than the potential need for additional liquid, you shouldn't need to make any other changes. Best of luck and happy experimenting! 

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