QUESTION:
Can whole-wheat flour be used instead of white flour in a recipe?
ANSWER:
Yes. To substitute one for the other, replace every cup of all-purpose
white flour with one cup of whole-wheat flour minus one tablespoon. You can
make the transition to whole-wheat flour more gradual by first replacing
just half of the white flour with the same amount of whole-wheat flour and
then, gradually over time, increasing the proportion of whole-wheat flour.
Because whole-wheat flour provides more fiber as well as several minerals
and natural phytochemicals, the greater the proportion of whole-wheat
flour, the better.
Also, "white whole-wheat" flour is now available in many supermarkets and
specialty stores. This product is nutritionally the same as whole-wheat
flour, but the taste and texture of final products are a bit lighter.
Source: THE DIABETIC NEWSLETTER http://diabeticnewsletter.com
Published every other Monday by The Diabetic Gourmet Magazine
Visit The Diabetic Gourmet Magazine at http://diabeticgourmet.com