Guest guest Posted July 23, 2002 Report Share Posted July 23, 2002 Thanks for the tip--I picked up some quinoa flakes and we'll see how they go. Here's my question--my family has always eaten whole grains. Now all these baking mixes seem to be based on white rice plus some starches, and it feels like a nutritional zero. How much bean flour or whole grain flour (millet, amaranth) can I sub in for part of that white stuff? Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2002 Report Share Posted July 23, 2002 > Here's my question--my family has always eaten whole grains. Now all > these baking mixes seem to be based on white rice plus some starches, > and it feels like a nutritional zero. How much bean flour or whole > grain flour (millet, amaranth) can I sub in for part of that white stuff? > Lynn Lynn, I know exactly what you mean! I had to deal with this fact also. After some experimenting I have found that I can substitute " all " the refined ingredients with whole grains. It may take some " taste bud " adjustment, but if your family is used to whole grains already it shouldn't be a problem. The flour alternatives I use the most are millet flour, quinoa flour, brown rice flour, and the bean flours. Try experimenting with your recipes, using more and more of the whole grains as you go along. . ..and see what happens. LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2002 Report Share Posted July 23, 2002 My gf blend is between 1/2 and 1/3 chana (chickpea) flour. BL Quote Link to comment Share on other sites More sharing options...
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