Wendy Spencer

September 4, 2021 at 4:07pm

Thank you for this helpful information. I have a batch of your back of the bag oatmeal bread rising as I write this. I used 2/3 cup white flour, 2/3 cup graham flour (red whole wheat) and 1 cup of Almond flour, and 2 tbl of vital wheat gluten. I am amazed at how stiff the dough is. I have made this recipe before using more Almond flour, coconut flour and white flour and we loved this bread. I will keep experimenting until I find the combination that works best. We are both diabetic and need to cut carbs. But we both love bread so all of the information you gave in this article will help me figure it all all out.

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