How to bake with whole-grain flour
Lots of baking involves flour; an easy way to add a healthful touch to your baked goods is with whole grains.
Dietitian and healthful eating columnist Ellie Krieger offered advice in her recent online chat to a reader skeptical about swapping all-purpose flour with whole-grain flour in tried-and-true recipes.
“Some recipes will say you can substitute one-half a cup of whole grain for all-purpose, but I get scared off from recipes that say absolutely not to do this,” the reader said.
One product that makes substituting easier is whole-grain pastry flour, Krieger said, which she uses to substitute for the full amount of all-purpose flour in recipes. It is especially useful for cakes and cookies:
“The thing that is so great about it is that is uses a variety of wheat that is very soft, tender and mild tasting, so you the difference is very subtle, taste-wise.”
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You can find it in many major stores now, Krieger said, and that most major flour brands now make a version of it.
● For softer baked goods (tender cakes or cookies) start by substituting half the all-purpose flour with whole-grain pastry flour.
● For heartier baked goods (pancakes and muffins) consider using regular whole-wheat flour for a hearty texture. You can substitute half the all-purpose flour with regular whole-wheat flour in these recipes.
Healthful recipes to try:
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