Forums: January 2010 Kickstart Forum Archive: Substitutions
Created on: 02/07/10 07:51 PM Views: 3100 Replies: 8
Bluesgyrl Joined: 01/06/10 Posts: 159	Substitutions Posted Sunday, February 7, 2010 at 7:51 PM Ok.....this topic may have come up some time before but I feel a bit more advanced so I am going to broach the subject. If a receipe calls for regular flour (unbleached) can you substitute whole wheat flour? Im completely lost about flour. Since the 21 day program began I have purchased whole wheat flour, whole wheat pastry flour, self rising flour, buckwheat flour, vital wheat gluten flour and bread flour. Truly I can't fit any more in my kitchen! Is there anyone out there who can explain what they all are, what they are used for and if receipes call for specific ones is it necessary to use them or can they be substituted? I seem to only be using a cup here, 1/2 there.........
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Susan Levin Joined: 12/26/09 Posts: 1192	RE: Substitutions Posted Sunday, February 7, 2010 at 7:56 PM Someone could almost certainly answer this with more experience than I. But I always use whole wheat flour even when it calls for white or all-purpose. It's a grainier taste to be sure, but I like it. I would not sub buckwheat for wheat. I would probably do some kind of half and half with buckwheat. It's so heavy. But others may disagree. Susan Levin, MS, RD PCRM Director of Nutrition Education
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Wild4Stars Joined: 12/27/09 Location: Florida Posts: 832	RE: Substitutions Posted Sunday, February 7, 2010 at 8:55 PM I'm clueless. I do very little baking, but the ONLY flour I have in the house is whole wheat. When I bake, that's what I use. That said, I would love to get an answer from someone who really knows about flour. I'm basically in the dark as to what the differences are. Vikki ~ Wild4Stars@gmail.com
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serenevannoy Joined: 12/28/09 Location: Oakland, CA Posts: 294	RE: Substitutions Posted Tuesday, February 9, 2010 at 2:26 PM I, too, sub whole-wheat flour without worrying about it in most things. In bread, though, if it's all whole-wheat, I do add a little gluten for lift. Serene Vannoy, Oakland, CA -- My daily Kickstart blog: http://serenecooking.livejournal.com/tag/kickstart
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craftycat70 Joined: 01/08/10 Location: Southern California Posts: 139	RE: Substitutions Posted Wednesday, February 10, 2010 at 7:08 PM There is a "Whole Wheat Pastry Flour" which is a bit lighter for baking. I believe it's whole wheat flour just ground very fine. http://www.bobsredmill.com/whole-wheat_pastry-flour.html Craftycat - Southern, CA ~Isaiah 43: 18 & 19 - "Forget the former things; do not dwell on the past. See, I am doing a new thing!"
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serenevannoy Joined: 12/28/09 Location: Oakland, CA Posts: 294	RE: Substitutions Posted Wednesday, February 10, 2010 at 7:47 PM No, pastry flour has lower gluten. I am sick today, but I'm writing a pretty comprehensive post about different kinds of flour and will post it when I get the energy to finish it. Serene Vannoy, Oakland, CA -- My daily Kickstart blog: http://serenecooking.livejournal.com/tag/kickstart
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Bluesgyrl Joined: 01/06/10 Posts: 159	RE: Substitutions Posted Thursday, February 11, 2010 at 2:20 PM I read that whole wheat pastry flour is good for baked items such as cake and muffins. Also good for things like pancakes and waffles. Because Im a fraidy cat I have only used each type of flour that is called for in the receipe. So I don't know what things would taste like with substitutions. Serene........I await your response and hope you feel better. I love to bake so this whole flour thing along with trying to figure out what can be replaced with what is definately annoying. I mad[url]
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Bluesgyrl Joined: 01/06/10 Posts: 159	RE: Substitutions Posted Thursday, February 11, 2010 at 2:24 PM Sorry I complettely messed up the reply above. I started to say that there were a couple really good baking receipes I got off PETA's web site (they have a two week menu plan set up) that were delicious and I did brave it out and substitute whole wheat pastry flour. One is banana muffins (Monday, week 1) and the other was chocolate chip scones.............yumm.....(Friday, week 1). I would highly recommend them though they are not low fat or fat free. http://www.vegcooking.com/veganMenus.asp
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musicjunkay Joined: 02/25/10 Location: Boston, MA Posts: 17	RE: Substitutions Posted Thursday, February 25, 2010 at 9:49 AM Turbinado raw sugar cane crystals work great! Vegetarian since November 18 2009 Vegan since March 1, 2010 & LOVING IT! "Don't let life discourage you; everyone who got where he is had to begin where he was." - Richard L. Evans "Do not give up; the beginning is always the hardest." Jen
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