Good morning!! Well, I am quite proud of myself this morning. The other day, I bought some whole wheat flour, as I have been determined to start using it more. Well, this morning I felt in the mood to bake pancakes, so I found a regular recipe online and substituted half the flour for whole wheat (that's a good start, right?). They actually turned out really great, and Asher ate them up, (he doesn't know the difference!) and Nate liked them too. So, I think I am really going to try to start using whole wheat flour more. My friend Joyce Bunderson, (owner and creator of Dr. Grandma's) has been telling me to use whole wheat flour for years, she would be so proud!!Does anyone have any great tips for using whole wheat flour, or great recipes? I know that when you do add WWF, it usually makes whatever you're making denser, so does anyone know what to do to balance that out? Just add more of whatever liquid you're using?
7 comments:
Oh my gosh, I totally want to start using whole wheat flour too. I've tried so many friends' recipes with wwf and they're delish. Go Morgan! Awesome job!
ps - sorry Whit is gone. Call or email if you get lonely and want to get together :)
Yum! I make bread with it, but I usually do 1/2 WW Flour and 1/2 white flour so that it isn't too dense.
Ive wondered how to use it for a while. Do you just switch for flour in any recipe? Good for you feeling like making pancakes. Any time I cook something right know I want to honk.
Hi Morgan. When I bake bread using wwf, I add about 1/2 cup of cooked brown rice. It helps fluff the bread so it's not so dense (and is unnoticeable when the bread is baked). I learned the trick from my friend who is a vegan chef. I'll try and think of some more...
gretchen, that is the weirdest thing i have ever heard. i think i might have to try that just to ease my curiosity!! thanks for the tip!
you go girl LOL i am a slacker i have attempted the wheat pasta but not the wheat flour yet - one day LOL
post the tips you find maybe it will motivate me to try it out too
Hey Morgan-- I thought of another trick I use with wheat flour. Add a couple tablespoons of "vital wheat gluten"-- it helps make any baked products more chewy and moist.
Post a Comment