Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Greetings, Many thanks for this information about king arthur white whole wheat flour. If anyone is interested, ere is a web site with more info: http://www.kingarthurflour.com Respectfully, Danamarie > > das4145 wrote: > > > I used whole wheat > > pastry flour - if you wanted less of a whole wheat taste, you could > > use 1/2 of unbleached all purpose and 1/2 of whole wheat. I was > > happy with the end results - I have saved the recipe. > > > King Arthur makes a White Whole Wheat Flour that is very good, if your > store doesn't carry it, ask them to. It doesn't have the taste of > regular whole wheat. Also, we have found that store bought flour isn't > the same as the stuff we grind ourselves. We have been grinding our own > flour for several years now and there is a big difference in the taste, > it is so much better when it's fresh. > > What I've been doing with almost every recipe now is to use about 1/3 > cup oat flour - just pulverize rolled oats in a blender if you don't > have a flour mill. If I'm making muffins or something that calls for 2 > cups whole wheat flour, I use 1/2 cup oat flour and the rest whole > wheat, that seems to work about right. Then I totally leave out the > oil, especially a small amount like the 2 tablespoons in that recipe > would be hardly missed. Oat flour seems to absorb lots of liquid and > somewhat acts like oil in a recipe. If the recipe seems to allow it, I > sometimes use a mashed banana in place of the oil. > > Laura > Quote Link to comment Share on other sites More sharing options...
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