•I have substituted my all-purpose, gluten-free flour blend and several store-bought blends with excellent results. Most recently, I used flax meal. The flavor difference with the flax meal was negligible, and while the granola was less chunky, I wouldn’t hesitate to make it this way again.
•While my favorite oil in this granola is coconut oil (for both its aroma and light flavor), I have used canola and olive oil and both are fine substitutes.
•The granola offers a great snack mix base. Favorite combinations for add-ins include the following:
white chocolate chips, dried cranberries, and cashews; dark chocolate chips, dried cherries, and walnuts or pecans; mini M&Ms, raisins, banana chips, and peanuts; butterscotch or cinnamon chips, chopped dried apricots, and macadamia nuts.