Posted by lovelyvegan on Jul 17, 2010 · Member since Jul 2010 · 76 posts
Posted by monkey7 on Jul 17, 2010 · Member since Sep 2009 · 324 posts
I have had no problems baking with whole wheat flour in place of white flour. The only thing I do differently is add wheat gluten to breads that do not contain white flour. :)
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Posted by lovelyvegan on Jul 17, 2010 · Member since Jul 2010 · 76 posts
Thanks! I have been too scared to try since I read a few articles explaining that it doesn't work out well at all.
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Posted by babysgotsauce on Jul 17, 2010 · Member since Apr 2008 · 1035 posts
whole wheat pastry flour is the only kind I buy, it seriously is (almost) the same.
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Posted by hespedal on Jul 17, 2010 · Member since Mar 2006 · 5259 posts
i agree with BGS
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Posted by yabbitgirl on Jul 18, 2010 · Member since Apr 2006 · 14266 posts
The texture of wholegrain flour is of course different than plain white, but you can gradually add more and more wholegrain until you get used to it. I often make banana bread with half wheat flour and half oat flour and find it very good.
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Posted by lovelyvegan on Jul 18, 2010 · Member since Jul 2010 · 76 posts
Thank you guys so much :>
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Posted by faunablues on Jul 18, 2010 · Member since Aug 2003 · 9655 posts
i usually need a little more liquid when baking with all whole wheat, but otherwise it's pretty much the same. For bread, it's recommended to add some extra gluten because the bran from the whole wheat flour reduces the amount of gluten that can develop (plus, I've only seen refined wheat bread flour, so whole wheat flour may have a lower protein content to begin with).
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Posted by _algae_ on Jul 19, 2010 · Member since Aug 2006 · 2268 posts
white whole wheat flour is great too. it's still whole grain wheat, it's just made from white wheat.
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Posted by irreverent on Jul 19, 2010 · Member since Mar 2010 · 457 posts
^^^THAT
White whole wheat flour is the shiznitz! ;)b
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Posted by _algae_ on Jul 19, 2010 · Member since Aug 2006 · 2268 posts
yeah, it sucks that I can't get it here. maybe I'll add it to my list of things to bring back from the u.s in september. i don't know how well flour would travel in my suitcase though :-/
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Posted by irreverent on Jul 19, 2010 · Member since Mar 2010 · 457 posts
Can you order it online? I do from King Arthur Flour , but I don't know if they ship overseas?
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Posted by yabbitgirl on Jul 20, 2010 · Member since Apr 2006 · 14266 posts
yeah, it sucks that I can't get it here. maybe I'll add it to my list of things to bring back from the u.s in september. i don't know how well flour would travel in my suitcase though :-/
Put it in a couple ziploc bags, one inside the other, and it'll be OK. Just slide the package in the bag and zip it shut, and then slide that into another bag. If you can get them large enough. Or if you have access to one of those heatsealer things, that would be ideal.
What I don't know is what Customs would think of it when you get home.
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Posted by _algae_ on Jul 20, 2010 · Member since Aug 2006 · 2268 posts
yeah, they sell the king arthur white ww at trader joe's so i guess i could buy it and ziploc it. i don't think i'd bother ordering it online. i'm definitely planning on bringing back a bunch of stuff that i can't get here or is too expensive, like vanilla extract, soft brown sugar, newman o's, etc. bringing flour might be pushing it. we'll see :)
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Posted by faunablues on Jul 20, 2010 · Member since Aug 2003 · 9655 posts
yeah... flour without the packaging going through customs... might be misinterpreted.
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Posted by yabbitgirl on Jul 20, 2010 · Member since Apr 2006 · 14266 posts
yeah... flour without the packaging going through customs... might be misinterpreted.
No, I meant leave it in the unopened package. Just seal it up in ziplocs or heatsealed plastic (better) so it doesn't burst all over the inside of your suitcase.
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Posted by faunablues on Jul 21, 2010 · Member since Aug 2003 · 9655 posts
oh, haha, yeah. I was thinking of it being divided into ziplocs and transported that way. I've tried, and can't fit an unopened 5lb package of flour into a gallon-sized ziploc; it has to be emptied. =/ maybe if the label was left in the bag?
I have had no problems baking with whole wheat flour in place of white flour. The only thing I do differently is add wheat gluten to breads that do not contain white flour. :)
Thanks! I have been too scared to try since I read a few articles explaining that it doesn't work out well at all.
whole wheat pastry flour is the only kind I buy, it seriously is (almost) the same.
i agree with BGS
The texture of wholegrain flour is of course different than plain white, but you can gradually add more and more wholegrain until you get used to it. I often make banana bread with half wheat flour and half oat flour and find it very good.
Thank you guys so much :>
i usually need a little more liquid when baking with all whole wheat, but otherwise it's pretty much the same. For bread, it's recommended to add some extra gluten because the bran from the whole wheat flour reduces the amount of gluten that can develop (plus, I've only seen refined wheat bread flour, so whole wheat flour may have a lower protein content to begin with).
white whole wheat flour is great too. it's still whole grain wheat, it's just made from white wheat.
^^^THAT
White whole wheat flour is the shiznitz! ;)b
yeah, it sucks that I can't get it here. maybe I'll add it to my list of things to bring back from the u.s in september. i don't know how well flour would travel in my suitcase though :-/
Can you order it online? I do from King Arthur Flour , but I don't know if they ship overseas?
yeah, it sucks that I can't get it here. maybe I'll add it to my list of things to bring back from the u.s in september. i don't know how well flour would travel in my suitcase though :-/
Put it in a couple ziploc bags, one inside the other, and it'll be OK. Just slide the package in the bag and zip it shut, and then slide that into another bag. If you can get them large enough. Or if you have access to one of those heatsealer things, that would be ideal.
What I don't know is what Customs would think of it when you get home.
yeah, they sell the king arthur white ww at trader joe's so i guess i could buy it and ziploc it. i don't think i'd bother ordering it online. i'm definitely planning on bringing back a bunch of stuff that i can't get here or is too expensive, like vanilla extract, soft brown sugar, newman o's, etc. bringing flour might be pushing it. we'll see :)
yeah... flour without the packaging going through customs... might be misinterpreted.
yeah... flour without the packaging going through customs... might be misinterpreted.
No, I meant leave it in the unopened package. Just seal it up in ziplocs or heatsealed plastic (better) so it doesn't burst all over the inside of your suitcase.
oh, haha, yeah. I was thinking of it being divided into ziplocs and transported that way. I've tried, and can't fit an unopened 5lb package of flour into a gallon-sized ziploc; it has to be emptied. =/ maybe if the label was left in the bag?
or yeah, heatsealing might be the best bet.