? about oil - king arthur flour

[Guest guest]

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

>