Flour for flour...
Recently, I've been experimenting more with flour to get healthier baked goods. I love the nutritious value you get from using 100% whole wheat flour but don't always like the texture of the baked goods afterwards. There are a lot of different flours out there that add a wealth of nutritional value to the foods you eat. From my own experimenting with different flours and research from reading different cookbooks and recipes. Here are some great ways to experiment with using a variety of flours in your baked goods.
If a recipe calls for 1-cup of all purpose flour, you can substitute it with some other flours that have more nutritional value then all purpose flour. Here are some combinations:
-1/2 c whole wheat flour or whole wheat pastry flour and 1/2 c all purpose flour (you will get a slightly denser texture to your baked goods)
-2 tbsp soy flour, 1/2 c whole wheat flour and enough all purpose flour to make a cup
-2 tbsp wheat germ, 1/2 c whole wheat flour and enough all purpose flour to make a cup
-to substitute cake flour for all purpose flour, use 2 tbsp more per cup the recipe calls for and vice versus if you are substituting all purpose flour, be sure to subtract 2 tbsp for each cup in the recipe.
Some other great flours I like to mix into my baked goods are spelt flour (white and wheat), oat flour, brown rice flour, rice flour, white wheat flour. The possibilities are endless and it really is something you need to play around. I always recommend having a post it note handy when playing around with the flours so you can remember the amounts used in your recipe.
When you first start experimenting, start small to get a feel for the texture the new flour is going to bring.
For example, if my recipe calls for 2 1/2 c all purpose flour, I might try 1/2 c whole wheat flour, 1/4 c oat flour and 1 3/4 c all purpose flour. For me this is what makes baking and cooking fun is the experimenting around with recipes. Very rarely do I start out following a recipe exactly as it's written, I start substituting sugars, flours and different ingredients, the recipe is merely a starting point of inspiration for me.
More and more people are on gluten free diets and maybe you yourself don't have an issue with processing gluten but you have a friend or a guest coming to your house that is. Here's a quick way to substitute a gluten free flour mix into your favorite recipe:
For 1 cup all purpose flour: -1/2 c rice flour, 1/4 c tapioca starch and 1/4 c cornstarch
Because gluten is usually the "glue" that holds your baked goods together you need to replace this in your gluten free recipes. Xanthan gum is the glue that holds gluten free baked goods together. For cakes, you'll need to add 1/2 tsp per cup gluten free flour and for cookies, you'll need to add 1/4 tsp per cup of gluten free cookies, lastly for muffins or quick breads, you'll need 3/4 tsp per cup of gluten free flour.
If a recipe calls for 1-cup of all purpose flour, you can substitute it with some other flours that have more nutritional value then all purpose flour. Here are some combinations:
-1/2 c whole wheat flour or whole wheat pastry flour and 1/2 c all purpose flour (you will get a slightly denser texture to your baked goods)
-2 tbsp soy flour, 1/2 c whole wheat flour and enough all purpose flour to make a cup
-2 tbsp wheat germ, 1/2 c whole wheat flour and enough all purpose flour to make a cup
-to substitute cake flour for all purpose flour, use 2 tbsp more per cup the recipe calls for and vice versus if you are substituting all purpose flour, be sure to subtract 2 tbsp for each cup in the recipe.
Some other great flours I like to mix into my baked goods are spelt flour (white and wheat), oat flour, brown rice flour, rice flour, white wheat flour. The possibilities are endless and it really is something you need to play around. I always recommend having a post it note handy when playing around with the flours so you can remember the amounts used in your recipe.
When you first start experimenting, start small to get a feel for the texture the new flour is going to bring.
For example, if my recipe calls for 2 1/2 c all purpose flour, I might try 1/2 c whole wheat flour, 1/4 c oat flour and 1 3/4 c all purpose flour. For me this is what makes baking and cooking fun is the experimenting around with recipes. Very rarely do I start out following a recipe exactly as it's written, I start substituting sugars, flours and different ingredients, the recipe is merely a starting point of inspiration for me.
More and more people are on gluten free diets and maybe you yourself don't have an issue with processing gluten but you have a friend or a guest coming to your house that is. Here's a quick way to substitute a gluten free flour mix into your favorite recipe:
For 1 cup all purpose flour: -1/2 c rice flour, 1/4 c tapioca starch and 1/4 c cornstarch
Because gluten is usually the "glue" that holds your baked goods together you need to replace this in your gluten free recipes. Xanthan gum is the glue that holds gluten free baked goods together. For cakes, you'll need to add 1/2 tsp per cup gluten free flour and for cookies, you'll need to add 1/4 tsp per cup of gluten free cookies, lastly for muffins or quick breads, you'll need 3/4 tsp per cup of gluten free flour.
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