My daughter and granddaughter aren’t gluten sensitive but they are wheat sensitive. I was wondering if adding half of the lightest rye flour would make a good cake. We’ve tried gluten free cakes and so far the only one that we’ve found okay is your boxed chocolate gluten free cake. Not even your yellow gluten free comes out very well, at least for us. So being as a bit of gluten won’t hurt them and limiting the amount of wheat, I just wonder how it would work. I looked at your blog article but it only describes baking with medium rye, not the light rye.

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