White Flour Alternative - substitute 1
cup of wheat flour for half a cup of coconut flour while doubling the amount of eggs and adjusting liquid to personal preference.
Lately, I've been substituting 1 Cup to 1 1/3
Cup of wheat flour for white.
Not exact matches
For wheat free people the
cup of wheatgerm can be replaced with another
cup of rye
flour.
i've never seen 170g
for a
cup of whole
wheat flour before (it's quite different
for the brans too!).
1
cup whole
wheat flour 1
cup all - purpose
flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted vegetable oil or butter
for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
I Used a white bread
flour for the first batch and 3
cups white bread
flour with 2
cups of whole
wheat bread
flour for the second batch.
I replaced the half
cup of AP
flour with whole
wheat, might go
for a whole
cup next time.
I made a couple substitutions — I filled the 1/3
cup up half way with maple syrup first, then the other half
of the way with honey; I used 1
cup whole
wheat flour and 1/2
cup unflavored protein isolate powder; I substituted quinoa
for the millet.
I made it again today into 24 mini muffins (baked
for 7 mins) and 10 regular - sized muffins (baked
for 18.5 mins) with some minor changes: added an extra banana, used a mix
of half dark buckwheat
flour and half white whole
wheat flour; decreased brown sugar to 1/4
cup (it was all I had); and used 1/4
cup of maple syrup.
3 large ripe - to - over-ripe bananas 1 large egg 1/3
cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams) light brown sugar 1/4 to 1/3
cup (60 to 80 ml) maple syrup (less
for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2
cups (180 grams) white whole -
wheat flour (or
flour mixture
of your choice, see Note up top) 1/4
cup (50 grams) uncooked millet
3 tsp (15 ml) active dry yeast 3
cups (680 ml) whole milk (3.25 per cent fat), warmed to a temperature
of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3
cups (750g) whole
wheat bread
flour, + 1/2
cup (75g),
for working the dough 2 tbsp (30 ml) butter,
for the loaf pan
As a substitute
for bread
flour I add gluten
flour to regular
flour, subbing in 1 teaspoon per
cup of all purpose or whole
wheat flour.
I used 1 c. white
flour, 1/2
cup wheat bran, a handful
of oats just
for kicks, and about 2/3
cup.
The example he provides
for a general rule
of thumb is recipe calls
for 1
cup wheat flour substitute it with 3/4
cup wheat flour, 1/4
cup cf, AND 1/4
cup liquid.
1/3
cup of whole
wheat pastry
flour (sprouted whole
wheat is best
for ease
of digestion if you have it.
1/2
cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple
of minutes 4
cups white whole
wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
2
cups spelt
flour (or a mix
of 1.5
cups all - purpose
flour and 1/2
cup whole
wheat flour) 1 teaspoon
of each: baking powder, baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1
cup unsalted butter (or margarine
for vegan / dairy - free) 1/2
cup sugar 1/2
cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3
cups rolled oats 1-1/2
cups raisins 3/4
cup coconut 3/4
cup walnuts
I halved the recipe and healthified them a tad bit by using
wheat flour, half
of the butter called
for the recipe, 1/2
cup of brown sugar and 1/4
cup of truvia instead
of all brown sugar.
(I substituted 1
cup of whole
wheat flour for the bread
flour and it still turned out great)
I also substituted 1
cup of whole
wheat flour for 1
cup of all purpose.
Used 2 % Greek yogurt and 2 % milk instead
of whole and swapped out a half
cup of AP
flour for whole
wheat flour.
So I thought, I should probably share my gram measurements
for your recipe with others who don't get the hang
of cups and ounces: 16g dry yeast or one cube (42g)
of fresh yeast) 125g warm water 450 (works
for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole
wheat flour 375g dark rye
flour (I used homeground, so pumpernickl
for the Americans, medium rye might pack denser) 385g bread
flour (German Type812 didn't have other, should correspond to American AP or light bread
flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
I actually substituted 2
cups of AP
flour for whole
wheat flour and I'm in love!
2/3 + 1/2
cup whole
wheat pastry
flour 1/3
cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1
cup canned pumpkin 1/2
cup plain low fat Greek yogurt 1/2
cup packed brown sugar 2 tablespoons canola oil 1 large egg splash
of vanilla extract cinnamon sugar,
for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
1
cup 2 % Greek yogurt, plain 1/2
cup cane sugar 1/2
cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1
cup whole
wheat pastry
flour 2/3
cup whole
wheat white
flour 1/3
cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado
for sprinkling on top (optional)
Hi Nava, just made a batch, but had to make some subs... no whole
wheat flour, so took 8
cups AP, added 2
cups bran and 3/4
cup germ no apple sauce, so I diced 2 medium sized Empire apples, and micro waved
for 5 minutes, left the peel on, but think next time might peel them regular cooking oil 3/4 each
of blue berries and rasp berries..
Substitute 1/2
cup white rye
flour for 1/2
cup of the whole
wheat flour, if desired.
swapped out one
cup of white
flour for whole
wheat pastry
flour, reduced sugar by half a
cup, and reduced the smart balance to 1/3
cup and also added 1/3
cup coconut oil.
Hi Martha, if you're planning to make the Multigrain Sourdough Boule, it should be fine to substitute a combination
of seeds and grains that you are able to eat, or you could add an additional
cup of whole
wheat flour to substitute
for the Harvest Grains Blend in this recipe.
It gets a little tricky when recipes only call
for a
cup or less
of flour, but I generally replace 1/4 to 1/3
of white
flour with oat
flour and do a whole
wheat flour substitution
for the rest.
Substitution tip:
For best results replace 1
cup of white
flour with 1/2
cup whole
wheat and 1/2
cup spelt.
If you feel like trying to up the nutritional content
of these babies, I have a feeling you could substitute 2
cups of whole spelt or
wheat flour for the unbleached
flour.
Pizza Dough: I usually like to make my pizza dough using 3
cups of all - purpose white
flour, but I only had a
cup left in the cupboard and had to substitute with 2
cups of whole
wheat flour for the rest.
For improved texture and better keeping qualities, we recommend adding up to 1 Tablespoon
of potato
flour per
cup of wheat flour in your recipes.
I have been completely
wheat free
for going on 60 days and can not wait to dig in tonight —
Of course, now that I have started baking with almond flour (I actually used 1 cup almond, 1 cup flax in this recipe today because I was almost out of the almond) I am coming across articles and blog posts that describe the «horrors» of baking with nut flours becuase of oxidizatio
Of course, now that I have started baking with almond
flour (I actually used 1
cup almond, 1
cup flax in this recipe today because I was almost out
of the almond) I am coming across articles and blog posts that describe the «horrors» of baking with nut flours becuase of oxidizatio
of the almond) I am coming across articles and blog posts that describe the «horrors»
of baking with nut flours becuase of oxidizatio
of baking with nut
flours becuase
of oxidizatio
of oxidization.
Dry Ingredients
for Country Homemade
Wheat Bread: 3 cups whole wheat flour (fine quality wheat flour is preferred for a lighter result) 3 Tablespoons unsalted butter, sliced, room temperature or cold 3 Tablespoons granulated sugar 1 Tablespoons evaporated dry milk powder 1 teaspoon salt 1 package of rapid rise yeast (about 2-1/2 teasp
Wheat Bread: 3
cups whole
wheat flour (fine quality wheat flour is preferred for a lighter result) 3 Tablespoons unsalted butter, sliced, room temperature or cold 3 Tablespoons granulated sugar 1 Tablespoons evaporated dry milk powder 1 teaspoon salt 1 package of rapid rise yeast (about 2-1/2 teasp
wheat flour (fine quality
wheat flour is preferred for a lighter result) 3 Tablespoons unsalted butter, sliced, room temperature or cold 3 Tablespoons granulated sugar 1 Tablespoons evaporated dry milk powder 1 teaspoon salt 1 package of rapid rise yeast (about 2-1/2 teasp
wheat flour is preferred
for a lighter result) 3 Tablespoons unsalted butter, sliced, room temperature or cold 3 Tablespoons granulated sugar 1 Tablespoons evaporated dry milk powder 1 teaspoon salt 1 package
of rapid rise yeast (about 2-1/2 teaspoons)
For 2-1/2 cups wheat flour in a recipe, substitute 1/2 cup almond or hazelnut meal for one of the cups and 1-1/2 cups GF - AP flour for the remaining flo
For 2-1/2
cups wheat flour in a recipe, substitute 1/2
cup almond or hazelnut meal
for one of the cups and 1-1/2 cups GF - AP flour for the remaining flo
for one
of the
cups and 1-1/2
cups GF - AP
flour for the remaining flo
for the remaining
flour.
I substituted the
wheat flour with spelt
flour (and used about 1 1/2
cup instead
of 1/2
cup — the almond butter made the batter extremely sticky), I substituted the coconut sugar
for about 1/2
cup of maple syrup (could have gone
for less, too!)
Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the
flour and
wheat bran with just over 1 and 1/2
cups of my usual gf
flour (1:1:1
of chickpea
flour: arrowroot
flour: almond meal + about 2 Tbsp ground flax meal + scant 1 / 2tsp xantham gum
for every 1
cup of mix) and they turned out fantastic!
For a large breadmaker - measure out 3
cups unbleached
wheat flour 1 tablespoon salt 1
cup warm water 1 tablespoon sugar (honey) 3/4
cup powdered milk one egg, beaten 4 tablespoons (1/2 stick) butter or margarine 2 teaspoons instant yeast 1
cup of steamed soybean pulp, cooled (Okara)
I subbed whole
wheat flour for 1 1/4
cups of the regular
flour, and also added 1/2
cup toasted millet, with a little extra
for the top.
I used 2
cups of fine rye
flour instead
of wholewheat, since I only have nutty
wheat flour as an alternative which I find to be too dense
for a cinnamon roll.
I've made walnut
wheat bread, replacing 1
cup of the all purpose
flour with whole
wheat flour; and just baked a loaf substituting 1
cup of semolina
flour for all purpose.
Made it as written... used all purpose
flour for the sponge, and 1
cup of whole
wheat pastry
flour and 1 3/4
cup bread
flour for the dough.
1
cup pecans, toasted and cooled to room temperature 1
cup organic unsalted butter 1/2
cup fine grain evaporated cane sugar (I used Alter - Eco brand) A splash
of vanilla extract A splash
of bourbon (optional) 1 1/2
cups whole
wheat pastry four 1
cup oat
flour 1/2 teaspoon fine grain sea salt organic powdered sugar
for dusting
For one
cup of flour, mix in 1 teaspoon
of vital
wheat gluten and mix well.
3
cups lukewarm water 1 1/2 Tblsps granulated yeast (2 packets)-- rapid rise or active dry or fast rise all work equally well 1 1/2 Tblsps coarse salt (if using fine salt, use less — about 1 1/4 Tbsp) 1
cup whole
wheat flour (not whole
wheat bread
flour or pastry
flour) 5 1/2
cups unbleached all - purpose
flour whole
wheat flour and / or corn meal
for pizza peel or back side
of a cookie sheet
3/4
cup all - purpose
flour 3/4
cup white whole
wheat flour 1
cup brown sugar 1/2
cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2
cups shredded zucchini (squeeze out some
of the moisture) 20 ounce can
of pineapple tidbits or crushed in juice, drained (I used tidbits
for chunkier pieces)
For 2-1/2 cups wheat flour in a recipe, substitute 1/2 cup almond meal for 1 of the cups and 1-1/2 cups GF -
For 2-1/2
cups wheat flour in a recipe, substitute 1/2
cup almond meal
for 1 of the cups and 1-1/2 cups GF -
for 1
of the
cups and 1-1/2
cups GF - AP.
Xanthan Gum — 1 tsp
for each
cup of wheat flour; round DOWN
for partial
cups (
for 2-1/2
cups flour, add 2 tsp xanthan gum).