Use a blend of oat flour (for the earthy sweetness) and a bit of almond flour (for the fat content and texture).
Since these don't have gluten, you may need an extra binding agent like an egg or a teaspoon of xanthan gum to keep the dough from crumbling. 4. The "Pantry Staple" Mix: All-Purpose + Wheat Bran substitute for graham flour
Finding the right substitute for graham flour depends entirely on whether you are chasing that signature nutty flavor, the coarse texture, or the specific nutritional profile of the original. Graham flour is essentially an unrefined version of whole wheat flour where the bran, germ, and endosperm are ground separately and then mixed back together to create a coarse, flaky consistency. Use a blend of oat flour (for the
What specific are you planning to make with this substitute? The "Pantry Staple" Mix: All-Purpose + Wheat Bran