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Better Results with Whole Grain Baking

By
Monica Reinagel, MS, LD/N, CNS,
June 14, 2010

Quick Tip: Better Results with Whole Grain Baking

Substituting whole wheat flour for white flour in baked goods such as quick breads, muffins, or pancakes can make these treats more nutritious. But unless the recipes have been specifically developed for whole wheat flour, the substitution can also turn your goodies into leaden lumps.  In muffins and other treats made with baking powder or soda, you’ll get better results with whole wheat pastry flour. This whole grain flour is nutritionally similar to traditional whole wheat, but produces lighter and more tender baked goods. You’ll find it in stores with a large selection of "natural" or alternative flours or online. 

Image courtesy of Shutterstock

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