* Exported from MasterCook *
Your Whole-Grain Pantry
All-purpose flour is actually a blend of soft and hard wheat flours
that makes it suitable for both cakes and breads. To replace
all-purpose flour with whole-grain flours, consider the following
attributes of these substitutes:
Whole-Wheat Flour
The classic ground red wheat is high in protein and fiber and gives
breads, bagels, and rolls a distinctive chewiness.
Spelt Flour
Closely related to wheat, spelt has a milder flavor and less gluten,
resulting in baked goods that are dense without being heavy.
Whole-Wheat Pastry Flour
Also called graham flour (as in graham crackers), whole-wheat pastry
flour is milled from "soft" or low-protein wheat. It gives pancakes,
cookies, muffins and cakes a fine-grained texture that's similar to
all-purpose flour.
White Whole-Wheat Flour
White wheat has fewer bitter tannins and a paler color than red wheat
for lighter, milder-tasting baked goods that still have all the
benefits of whole wheat.
Non-Wheat Flours
Such as oat, barley, corn, brown rice, and buckwheat can be thrown
into a flour blend to add flavor and nutrients to muffins, flat
breads, waffles, and pancakes.
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Get The Ratio Right
For minimal changes in texture and flavor, start by substituting
whole-grain flours for one-quarter to one-half of the standard flour
in a recipe. Pancakes, waffles, banana muffins, brownies, and
pumpkin bread work well with 100% whole-grain flours, but layer 50%
whole-wheat or any whole-grain flour in a recipe, the dry ingreniets
will absorb more liquid and fat than white flour. They can also mask
the sweetness in recipes, so be ready to dial up the liquid and
sweeteners, starting with 1 or 2T at a time.
Source:
"Vegetariantimes.com December 2013"
S(internet):
"http://www.vegetariantimes.com/article/how-to-buy-healthy-bread/";