Houghton Mifflin Harcourt. I only use whole wheat flour when baking bread. For bread it is best combine part whole wheat flour with part all-purpose flour. For every 1 cup/130 grams of all-purpose flour, substitute 1 cup plus 2 tablespoons/145 grams cake flour. Use 3/4 cup (177 g) of whole wheat flour to completely replace 1 cup (237 g) of white flour. Here’s what you can use instead. Spelt replaced the all-purpose flour in these cowboy cookies, producing a nuttier, chewier end result. Spelt is an ancient form of wheat that is rich in protein and minerals and was first cultivated 8,000 years ago. Bread flour is thick and can create a chunky dough. If you're working on a recipe that calls for bread flour and you don't have any on hand, save yourself a trip to the store and a few bucks, by using an equal amount of all-purpose flour as a substitute. Once you’ve mixed up the dough but before kneading, let it rest for 30 minutes. Featured recipes: Jordan Marsh's Blueberry Muffins | Chocolate Chip Cookies | Perfect Pie Crust | Cheddar Beer Bread Rolls | Cowboy Cookies | All-Purpose Biscuits | Denver Chocolate Sheet Cake. With a little practice, however, you’ll get the hang of it, and baking gluten-free will become second nature. Understandably, people are often hesitant to make substitutions, fearful that the end result won't be the same, but the differences are not earth shattering. But you’ll just want to keep a few things in mind, notably protein content and the moisture. This is equivalent to 1 cup/115 grams cake flour. Substituting Spelt Flour for Whole-Wheat Flour Sweet, nutty spelt flour can work well in place of whole-wheat flour—but only in certain recipes. Durum flour. Some brands of bread flour can cost a dollar or more than all-purpose flour, so if you think you can get by without it, you may just want to skip it and save some money. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Greenstein, George. I am making zucchini bread and the recipe called for whole wheat flour. To begin using whole wheat flour in your Amish Friendship Bread or other baked goods, use this ratio: 1 cup all-purpose flour = 1/3 cup whole wheat flour + 2/3 cup all-purpose flour. Pastry flour is a softer flour that substitutes well for all-purpose in any recipe where tenderness is the goal, like muffins, quick breads and cakes. Bittman, Mark. Rice flour is a favorable substitute for wheat flour. This guide is by no means comprehensive — it may not answer your questions about oat flour — but consider it a starting off point to help you understand what you’re working with. Right, 100% whole-wheat with extra water. Jordan Marsh’s blueberry muffins made with pastry flour. Alexandra Stafford's No-Knead Peasant Bread whole wheat flour – Whole-wheat flour usually can be substituted for part or all of the all-purpose flour in most recipes. What's the Best Flour Substitute for All-Purpose Flour? For that reason, when substituting it for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result. I was wondering if it would be okay to substitute the All-purpose instead of using the Whole-wheat. And a note: Gluten-free all-purpose flour blends perform similarly to regular all-purpose, and can generally be substituted one-to-one. This means that your flour is probably better for bread than typical all-purpose whole wheat flour from the baking aisle. Spelt Flour (with gluten) Native to Iran and Central Europe and moderate is its gluten content, triticum spelt or spelt flour can also be a great substitute for wheat flour. In most cooking uses you may substitute whole wheat for all-purpose flour without issue. For a fair side-by-side comparison of bread flour and all-purpose flour, be sure to measure your flour properly. However, it can also be used successfully in other soft baked goods, like biscuits, scones or even cookies. It is similar to whole wheat flour, but it has higher protein content. Oftentimes bread flour or all-purpose flour is substituted for some of the whole wheat flour to help give whole grain loaves a boost. Read our, The Difference Between Bread Flour and All-Purpose Flour. For all other uses, like cookies, cakes, pancakes, muffins, etc. The three I use the most are whole wheat flour (usually stoneground), white whole wheat flour, and whole wheat pastry flour. It's all about the protein. It provides more fiber and other nutrients than all-purpose flour. All-purpose flour has between eight and 11 percent protein, while bread flour contains between 12 to 14 percent. That extra protein in bread flour results in a slightly higher rise, but you'll still get a good rise with all-purpose flour. Whole-wheat flour has the highest protein content on our list. Whole wheat bread. I'd think the soft whole wheat flour would be comparable to whole wheat pastry flour. When making cookies with whole wheat flour, reduce the butter or shortening by 20 percent. If substituting a flour with a higher protein content (a “stronger” flour) or lower protein content (a “softer” flour), know that the moisture of the dough or batter will most likely be affected. The best substitute for bread flour is all-purpose flour, replaced in the same amount as mentioned in the recipe you are following. Get daily tips and expert advice to help you take your cooking skills to the next level. How you substitute whole wheat flour for refined flour in your recipes depends on what you’re making, your taste preferences, and the type of whole wheat flour you use. Die-hard bakers and professionals will probably tell you there’s absolutely no substitute for the particular type of flour called for in a recipe, but in reality, the difference between one type of flour and another is so subtle, most people can't even tell the difference. With the lowest protein content of this group, cake flour is best used for cakes. I just wanted to make sure it wouldn't change the bread.... Any help would be greatly appreciated! Make sure not to overmix: Its higher protein content can also lead to a tougher result if not mixed in gently. Can’t find all-purpose flour? Like wheat flour, oat flour is a grain flour and has a rich store of minerals and fiber. But I only have All-purpose flour. Blending whole wheat flour with all-purpose flour will lighten the finished product while adding the nutritional benefits of whole wheat. It is made from a blend of hard wheats high in protein. Fermented soy flour is also a great wheat substitute as it is gluten free and has twice the health benefits. Made from ground, blanched almonds, almond flour is gluten-free and a great substitute for all-purpose and bread flour. If you want to use whole wheat flour, I suggest you sift the hard shell bits out of your whole wheat flour before you mix the … If you want to use only whole wheat, you’ll need to add more water. "Soft" means a type of wheat with lower gluten content. Out of whole-wheat? If it’s too wet, add 1 to 2 teaspoons of flour at a time until you reach your desired texture. Whole wheat pastry flour is milled from low-protein soft spring wheat, whereas the regular whole wheat flour is milled from hard winter wheat. Simply replace the bread flour called for in your recipe with an equal amount of all-purpose flour, and proceed as usual. 2011. Raymond, Insa. It produces well formed loaves high in gluten. High in protein almond flour gives baked goods shape and the natural oil found in almonds keeps bread moist. Whole wheat flour comes in two varieties: 100 percent whole wheat flour and white whole wheat flour. If it’s dry, add 1 teaspoon water at a time and combine. Bread Flour. With some guidance, you’ll be able to substitute different flours into a single recipe. Whole-wheat flour can easily be swapped for part or all of the white flour in many recipes including bread, muffins, pancakes and even sweet treats such as cake and cookies. White whole wheat flour has a lighter flavor. Bread flour is a high-gluten flour made from hard wheat. Photo by Emma Laperruque. When making cakes with whole wheat flour, add another tablespoon or two of liquid. Bread flour also produces more gluten. This makes bread just a bit denser and chewier.. While your dessert, pizza crust, bread or other yummy project may come out a smidge less chewy, you’ll barely notice a difference. 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