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I use brown rice flour instead of wheat all the time in baking. If you are used to white flour, it will definitely be heaver but if you're used to whole wheat, it will not be much different. Sometimes, brown rice flour can be slightly gritty but it doesn't seem to bother my family.
 

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What I use for baking is one of the gluten-free flour mixes that substitute cup for cup with wheat flour. They are premixed so you can use any regular recipe and get the same results. So far, everything has turned out. (I even fed a pie to my in-laws who gobbled it up).
 

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I get my flour at a local health food store, but the brand is Authentic Foods and it is the Multi-blend Gluten Free Flour. It's probably availbale online, since the store I shop at only carries well-known brands.

I've made a lot of bakery with it using my old favorite recipes.
 
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