No, and that’s the fun part. Think of baking with replacement flours as a science experiment where failure is delicious. If your cake sinks, you learned something. If your cookies spread weirdly, you discovered a new texture.
Start with a simple swap: replace half the white flour with oat flour in your banana bread. See what happens. You might get a denser, more satisfying slice.
Or try using almond flour for a single batch of thumbprint cookies. They’ll be buttery, rich, and almost candy-like.
