I think I read somewhere that I should use half all purpose half whole wheat, is this true?
2007-11-21 12:40:20 · 6 answers · asked by nicole 4 in Food & Drink ➔ Cooking & Recipes
1 to 1.. use it like you would regular flour.
2007-11-21 12:42:44 · answer #1 · answered by Joe M 7 · 1⤊ 0⤋
It depends what you are making and the texture you are looking for. Personally, I always use 100% whole wheat flour and it works out just fine... Good luck!!!
2007-11-21 12:45:48 · answer #2 · answered by q dee 5 · 0⤊ 0⤋
The major difference I've noticed is that Whole Wheat absorbs more liquid or milk in recipes.
2007-11-21 12:49:06 · answer #3 · answered by relaxed 4 · 0⤊ 0⤋
If you are baking with it, you can add 1-2 Tbsp of vital wheat gluten to get that nice rise out of it.
2007-11-21 12:44:56 · answer #4 · answered by stevenhendon 4 · 0⤊ 0⤋
Whole wheat is harder to digest. That' why people are telling you to mix it with all-purpose first. If you wish, you can just swap.
2007-11-21 12:42:57 · answer #5 · answered by Anpadh 6 · 1⤊ 0⤋
It is a healthier alternative.
2007-11-21 12:42:50 · answer #6 · answered by decemberbaby 3 · 1⤊ 0⤋