If it’s dry, add 1 teaspoon water at a time and combine. Bread flour absorbs more water than other flours and is more elastic. Oftentimes bread flour or all-purpose flour is substituted for some of the whole wheat flour to help give whole grain loaves a boost. Per 1 cup whole wheat pastry flour substitute 1/2 cup cake flour and 1/2 cup whole wheat flour OR substitute 1 cup whole wheat flour (product will be more dense) Wheat Flours Email. 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. Fermented soy flour is also a great wheat substitute as it is gluten free and has twice the health benefits. This means that your flour is probably better for bread than typical all-purpose whole wheat flour from the baking aisle. With a protein content of 12- to 13-percent, spelt is closest to all-purpose in protein content, making it a delicious (and whole grain!) Like wheat flour, oat flour is a grain flour and has a rich store of minerals and fiber. Atta flour is made from hard wheat, which has a high gluten content. At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but it can generally be substituted for all-purpose, and vice versa. It also has less gluten than whole wheat flour (gluten is needed when baking with yeast). It is made from a blend of hard wheats high in protein. So, just use what you have, and enjoy the tasty results. In general, you want a soft/lower gluten flour in quick breads (leavened with baking powder) and a harder/higher gluten flour in … Flour dust can linger in the air for a day or more and land on countertops, dishes, and cooking utensils. It produces well formed loaves high in gluten. If you want to use only whole wheat, you’ll need to add more water. Only 12-13% of bread flour can be used as a replacement for whole wheat flour as greater quantity might cause a rubbery texture. If you can find it, whole-wheat pastry flour is an even better swap for all-purpose. Note that this really only works in things like cookies and pancakes. It provides more fiber and other nutrients than all-purpose flour. 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. Can I substitute whole-wheat flour in bread recipes? White whole wheat flour is very similar to white flour, but things like flaxseed flour are not, and the more similar, the more you can replace. Whole wheat flour is denser and heavier than regular white flour. Here are some substitutes for specialty flours that you might not have in your pantry (or that you may not be able to buy in your country): Don’t feel that you have to go to the trouble, and expense, of stocking 10 different types of flour just because you like to bake. I am currently able to eat spelt, millet, kamut, rice, tapioca, amaranth, rye, quinoa, corn, buckwheat, barley, and garbanzo bean flour. Use 3/4 cup (177 g) of whole wheat flour to completely replace 1 cup (237 g) of white flour. Right, 50% all-purpose, 50% whole-wheat. 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. What's the Best Flour Substitute for All-Purpose Flour? Alexandra Stafford's No-Knead Peasant Bread This is equivalent to 1 cup/115 grams cake flour. Cake flour works great in most cake recipes, like this Denver chocolate sheet cake, even when the original recipe doesn’t call for it. Whole wheat bread. Left, 100% whole-wheat. Right, 100% whole-wheat with extra water. Get daily tips and expert advice to help you take your cooking skills to the next level. However, you can adapt recipes fairly easily (essentially creating a new one) that uses almond flour instead of wheat. 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