I wonder if I can make cookies and other recipes with it. Do I need to adjust anything?
Also- anyone know the formula for substituting apple sauce for oil or butter in recipes?
Thanks- looking for some new things to make!
-Linda
__________________ Linda Married to a wonderful, supportive husband since 11/9/02 Had beautiful first baby boy on 9/19/06 me- 39 DH- 38 To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
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I have used ww flour to make a homemade chocolate cake and used splenda instead of sugar too. I just used the same amount of ww as I would white. It was okay, not as good regular, but it's better than nothing.
You use an equal amount of apple sauce for oil.
My favorite thing to use ww flour for is waffles. They are so good. Then I add an extra egg to mine, some dry oatmeal, and instead of butter I use cream cheese, then top it with sugar free syrup. Yum!
Usually it is reccomended to use half whole wheat, half all purpose. I have found though you can use white whole wheat for 100% of all purpose and get good results. I have used it for waffles, muffins, banana bread, pancakes, I forget what else... it's always worked well.
As for applesauce it's a 1:1 ratio... works better for some things than others. Ie it would work, probably, for a drop type cookie (like oatmeal) but not for a cookie that requires a stiff dough (like sugar). Usually what I will do, though, is use it for SOME, not all, of the fat. Ie if a recipe calls for 1/2 c oil (8T) I will use 6T applesauce and 2T of oil. Fats can be good for you and they also slow down the rate at which whatever you are eating raises your blood sugar. For fats I usually use canola oil or melted Earth Balance spread which tastes yummy like butter but is better for you.
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I've experimented quite a bit baking with various substitutions, basically it comes to what you're making and how much of a taste/texture difference you're willing to sacrifice.
Whole wheat flour is a lot denser and coarser than white, and won't rise as much. It will feel a bit "grainy" when you eat it, so it's not great for light & delicate recipes. Generally 50-50 works well, if you substitute more than that you'll probably need a little extra moisture & baking soda/powder to help it rise. Whole wheat pastry flour works wonderfully in most recipes (look for it in your organic section if it's not with the regular baking supplies). It's a finer texture so it rises better than regular WW flour. I generally use WW pastry flour up to an 80-20 ratio with white flour with good results (but may need a little extra moisture). Oat flour is another option. You can buy it or make your own by grinding regular oats (not quick-cooking) in a coffee grinder, blender, or food processor -- pulse for 10-20 seconds. Again, works best around 50-50 with white flour since it's a bit denser/coarser than regular flour (but has a wonderful flavor - if you like oats!)
For substituting applesauce, for every 1/2 cup butter/oil in the recipe, I use 1 or 2 tablespoons oil (for this small amount you can even use extra virgin olive oil without noticing the taste) & the rest applesauce. Another option is using fat-free yogurt or sour cream -- this works especially well in cake & muffin recipes (fat-free splenda-sweetened vanilla yogurt is often my secret ingredient/substitution, or I'll coordinate to the recipe, eg. blueberry yogurt in blueberry muffins -- I also make these with 50% oat flour, 25% WW pastry flour, 25% white and no one knows the difference, they're that good).
My dad and I (he low carbs,too) use the whole wheat flour to do fried chicken when we get the hankering for it(it is allowable in mod on low carb diet the advanced stages)...I add some cavenders in there...and it actually taste better than using the white flour! We also use it in biscuits(which have about 8-9 grams carb for one) ....sometimes we use 1/2 whole wheat flour and 1/2 soy flour mix.
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I'm a registered dietitian who loves to play in the kitchen, so I've experimented a lot with "healthy" substitutions. For what it's worth, here are my thoughts.
Whole wheat pastry flour works great for baking. It is the only wheat flour I use. I also use nut flours and oats.
Applesauce works OK - generally very moist. Other options are pureed prune (choc recipes), pumpkin, nonfat yogurt, fat-free cream cheese. Usually a small amount of oil (1-2 T) helps with the texture, so for 1 cup oil - sub 1 c minus 2 T of desired substitute + 2 T canola oil.
Splenda - it is an artificial sweetener. Personally, I'm not a fan. In general, you can decrease the sugar by 1/3 to 1/2 in traditional baking recipes without it affecting the recipe.
Canyon Ranch's Triple Ginger Cookie (one of my favs; you'll love it if you are a ginger fan!)
1/3 c butter
2/3 c fat-free cream cheese
1 1/2 c brown sugar
1 egg yolk
1/3 c black strap molasses
1 1/2 c AP flour
3/4 c WW flour
1/2 tsp ground ginger
1 1/2 tsp baking soda
1/4 tsp salt
2 T peeled and minced fresh ginger root
1/2 c minced crystallized ginger
Preheat oven to 350.
Cream butter and cream cheese with brown sugar. Add egg yolk and molasses and combine until just blended.
In large bowl, combine dry ingredients. Add to butter mixture and mix on low for 10-20 seconds. Add fresh ginger and crystallized ginger. Mix briefly by hand. Portion heaping teaspoonsful onto prepared baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Rotate baking sheet and bake an additional 2 minutes.
Makes 50 cookies
80 cals
15 g carb
2 g fat
1 g protein
I wonder if I can make cookies and other recipes with it. Do I need to adjust anything?
Also- anyone know the formula for substituting apple sauce for oil or butter in recipes?
Thanks- looking for some new things to make!
-Linda
In culinary school when we used whole wheat flour we always did 3/4 white flour and only 1/4 whole wheat; unless you have a recipe for using only whole wheat flour (i.e. Whole wheat pizza dougg things like that) but if you follow the ratio above for your own cookie and cake recipes you will have a great finished product, if not then you can end up with a gritty/grainy product. I hope this helps. Oh and I am a pastry chef, so any other questions you have ask away.
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King Arthur Flour makes a white whole wheat flour. It's milled from a white berry instead of a red one, giving it a lighter color. It's still got all the nutritional value of whole wheat (because it is-just a different berry) but it looks almost like white flour.
Anyone bake with the whole wheat flour? 
