So unfortunately I can't seem to
find white whole wheat flour in my country and buying it online is not an option for me so I tried to substitute it with whole wheat flour (particularly in your carrot cake) using the correct pour and level measurement method as recommended but I found the end result to be cake that was a little doughy, absolutely delicious but a little doughy and I might try measuring using a kitchen scale in the future but what do you recommend in this case to combat this?
Not exact matches
The type of
flour is actually pretty important in breads like this one, so if you try baking this again I would use
whole wheat pastry
flour or
white whole wheat flour (all - purpose
flour will make the bread too moist, as you
found!)
Many different brands sell a version of this and it's carried at all my local grocery stores, but if you have trouble
finding it you can definitely substitute regular
whole wheat or all - purpose
white flour.
My favourites are
whole wheat flours, and brown rice, I've
found so many easy ways to use them instead of
white flour in some really great recipes.
If you're having trouble
finding it, though — then definitely just take our suggestion of using 1/2 regular
whole wheat flour and 1/2
white, all - purpose
flour.
I couldn't
find any
whole wheat white flour here, which is a shame, but the cake taste great nonetheless.
These muffins are made with 100 %
whole wheat and
white whole wheat flour, plus almond meal — absolutely no regular
white flour to be
found.
I began to test, and am now ready to share the new
whole wheat pastry
flour /
white flour option which I
find is less delicate, but tasty.
First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3 tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal
flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2 cups
White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
Wheat flour or
whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
wheat pastry
flour, 1/2 pound 1 1/2 cups buckwheat
flour 1 cup corn
flour (This helps tenderness - is hard to
find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose
flour, 2 pounds
I did make a couple substitutions; I used regular
whole wheat flour because I just
found the
white whole wheat at a store finally & wanted to use the other stuff up first.
In trying recently to eat more
whole grains (and basically just less white flour and sugar), I found this recipe for Whole Wheat Honey Banana Nut B
whole grains (and basically just less
white flour and sugar), I
found this recipe for
Whole Wheat Honey Banana Nut B
Whole Wheat Honey Banana Nut Bread.
1 1/4 cups yellow cornmeal (
whole grain if you can
find it) 3/4 cup
white or
whole -
wheat flour (I used a mixture of the two) 1 teaspoon baking powder 1/2 teaspoon salt 1 cup frozen sweet corn, thawed 1 large egg 3/4 cup low - fat milk 3 Tablespoons canola oil 3 Tablespoons honey
(32) It's also worth noting that studies have generally failed to
find any major heath benefit of
whole wheat flour over
white flour.
Whole wheat products, such as buckwheat
flour, contain a good amount of magnesium as the mineral is
found in the outer bran shells, which are normally removed in refined
flour or
white bread.
White wheat does not contain tannins and phenolic acid, compounds
found in the outer bran of the red
wheat commonly used to make
whole -
wheat flour.