Visit Real Food Living — Cooking
With Wheat Flour Substitutes for some useful techniques to help you successfully use these wheat alternatives in your recipes.
Not exact matches
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 did
substitute one cup of the
flour with white whole
wheat flour and they still came out wonderful.
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.
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?
You can increase or decrease the chestnut
flour measurement and
substitute with whole
wheat flour depending on the rustic taste you'd like to achieve.
If you have not tried it before, start
with substituting 25 % white whole
wheat flour for all - purpose
flour.
Did you just
substitute the whole
wheat flour 1:1
with the gluten - free?
If you're still wondering what to do
with almond
flour, I wouldn't be opposed to making chocolate hazelnut shortbread
with almond
flour in place of the hazelnut
flour or
substitute some almond
flour for whole
wheat flour in banana bread, not opposed at all.
Try
substituting about a third of the
flour with whole
wheat flour and use pure maple flavoring instead of vanilla.
I
substituted the vital
wheat gluten
with garbanzo bean
flour as suggested by a reader.
I thought about
substituting all purpose white but after I read about the problems some of you had
with the center texture, some hunch led me to use whole
wheat flour instead.
Millet
flour can be
substituted one for one
with wheat flour, although mixing it
with rice
flour or coconut
flour will probably yield best results.
can I
substitute the
wheat pastry
flour with all purpose
flour?
Rice
flour is actually a very good
substitute to
wheat flour, as it is neutral in taste (on the contrary to almond
flour which has a strong almond taste),
with a quite similar texture.
In the past I've
substituted one of the three cups of
flour with 1 cup of whole
wheat pastry
flour and made a very simple glaze from Splenda mixed
with a 3 TBS of cornstarch.
My rule for
substituting whole
wheat flour in a recipe where I have not done it before is to start
with a 1/3 swap.
Hi can I
substitute corn
flour with wheat flour to thicken the soup?
You can
substitute half the
flour in an all white
flour recipe
with whole
wheat, but no more than that.
You mentioned not having luck
with wheat bread, and I've tried out a really successful combination: King Arthur Flour White Whole Wheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp h
wheat bread, and I've tried out a really successful combination: King Arthur
Flour White Whole Wheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp h
Flour White Whole
Wheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp h
Wheat pastry
flour (substituting the full 3 cups) and about 1 1/2 tbsp h
flour (
substituting the full 3 cups) and about 1 1/2 tbsp honey.
Made these
with 3 oz of whole
wheat flour substituted and they turned out to be fabulous.
Do you think I could
substitute it
with either more all purpose or whole
wheat flour?
I give her full credit for the recipe, although I did alter it a bit
with substituting half the
flour with whole
wheat and adding in lemon zest in lieu of cinnamon.
I do not have coconut
flour and would like to
substitute it
with whole
wheat pastry
flour.
But when I
substituted whole
wheat flour for white
flour and maple syrup for sugar I ended but
with an uneven dry / liquid ratio.
This time I wanted to
substitute some of the white
flour with whole
wheat.
For anyone unfamiliar
with teff, it is an Ethiopian grain that is naturally gluten - free, which makes it a great
substitute to
wheat flour in baking.
So attempting to
substitute wheat flour with coconut
flour ends in disaster more often than not.
Ingredients: 4 1/2 cups rolled oats 1 cup all - purpose
flour (I used whole
wheat flour that I ground) 1 teaspoon baking soda 1 teaspoon vanilla extract 2/3 cup butter, softened — Better believe I
substituted this
with Applesauce 1/2 cup honey 1/3 cup packed brown sugar 2 cups miniature semisweet chocolate chips
Lots of recipes can be
substituted with gluten free
flour mix in place of
wheat flour or maple syrup instead of white sugar.
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.
Whole
wheat flour is inherently denser (i
substituted 1/4 cup white
flour) and nuttier than white
flour, so it will inherently taste less sweet than cookies made
with white
flour.
I
substituted 1 cup AP
flour with 1/2 cup whole
wheat flour and 1/2 cup flaxseed meal, added slightly more milk than the recipe called for, and baked maybe 3 min more.
I also
substituted 1 3/4 c Whole
wheat non GMO
flour (blood sugar remains more stable
with this) for the
flour in the recipe.
Since I don't have a problem
with gluten I
substituted white whole
wheat flour for the rice
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!)
I did
substitute white
flour for
wheat,
with the same outcome.
It
substitutes cup for cup
with white or
wheat flour and makes fantastic pancakes.
As
with many ancient grains, buckwheat
flour is versatile enough to
substitute for all - purpose or whole
wheat flour in many standard recipes.
Baking
with organic sprouted sorghum
flour can easily be done by
substituting cup for cup
with regular
wheat flour.
The whole
wheat flour I get in the States is often hit - or - miss for
substituting - I often end up
with baked treats that are a bit on the dry side.
A question: If I were to
substitute the white whole
wheat flour with allpurpose
flour, would I have to change the amounts of
flour (or anything else) I use?
I used the original recipe,
substituting the
wheat flour with your AP
flour and 1/2 tsp.
I have been experimenting
with substituting graham
flour for whole
wheat and it is really good!
Spelt is a good
substitute for
wheat flour in recipes, but if you need or want to avoid gluten, you can try these
with buckwheat
flour, chickpea
flour or rice
flour instead.
I also
substituted one cup of the all purpose
flour with whole
wheat.
I used coconut oil rather than olive oil,
substituted caster sugar
with coconut sugar and used a mix of coconut
flour and gluten free
flour rather than
wheat flour.
For those wanting to avoid
wheat, I just made this
substituting all - purpose
flour with exact amount of spelt
flour and it came out just fine.
I wondered though, if I want to make this
with wheat free bread, what would you recommend
substituting the white bread
flour with?
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.