Grain substitution in multi-grain loaves
I am allergic to oats, corn, eggs and other things. This hasn't hampered me too much in baking in that there are egg substitutes out there which work in many situations. But oats and to a lessor extant, corn. I would like to make a multigrain loaf but I'm not sure how to adjust the recipe when either deleting or substituting for oats. Can I just bump up the quantity of the other grains and keep the liquids about the same?