Marilyn, use the recipe with whole wheat in it, just substitute both flours for equal amounts of
the cup4cup, (2 cups total) then follow the directions as written. That's what I did. I found the batter was a little more resistant to folding than with regular flour and the finished bread just a bit rubbery but not in a terrible-I-think-I'm-eating-rubber-bands kind of way but in the "nice texture" kind of way. At least that's what they told me.
The rubberiness seems to be a normal feature of using gluten free flour. I found the best, least noticeable usage was in biscotti.
