2006-10-18 07:44:45 · 7 answers · asked by Michelle b 1 in Food & Drink ➔ Cooking & Recipes
Yes...
Whole-wheat flour usually can be substituted for part or all of the all-purpose flour in most recipes. For example, if the recipe calls for two cups flour, try one cup of all-purpose and one cup of whole-wheat flour. When completely substituting whole-wheat for white, use 7/8 cup whole-wheat for one cup of white flour.
2006-10-18 07:47:53 · answer #1 · answered by Garbanzo 3 · 0⤊ 1⤋
not necessarily, the protein content can change from flour to flour. I guess it depends on the recipe, but a change in protein can cause gluten levels to change.
2006-10-18 07:48:56 · answer #2 · answered by zoomproncis 2 · 1⤊ 0⤋
Yes but you need to add wheat gluten or the bread will crumble too easy.
2006-10-18 09:20:06 · answer #3 · answered by grudgrime 5 · 0⤊ 0⤋
I do it all the time with great success.
2006-10-18 08:04:51 · answer #4 · answered by ez_cheez 2 · 0⤊ 0⤋
yes
2006-10-18 08:08:43 · answer #5 · answered by freemansfox 4 · 0⤊ 1⤋
Yup, I do it all the time!
2006-10-18 09:26:01 · answer #6 · answered by Cat 3 · 0⤊ 0⤋
yes, you can, but the taste will be different.
2006-10-18 07:48:15 · answer #7 · answered by chickmomma5 4 · 0⤊ 1⤋