Monday, February 28, 2011
I have seen on a few other posts comments about baking with whole wheat flour. I just thought I would let you all know what I do. I have changed almost all my bread, muffin, etc. recipes to use 1/2 whole wheat flour, 1/2 white flour. I, at least, have never had a problem with consistency this way. I continue with the rest of the recipe as it was orginally. Also, in the last months I have started reducing the amount of sugar when I bake. I have found you can usually cut out up to 1/3 of the amount without noticing a change. I don't bake a lot, but when I do, I have enjoyed making these changes to make my recipes more healthy. Also, 1 tip I found online sometime back - when baking with whole wheat flour, add it in last, and stir as little as possible. This keeps the batter from getting too heavy. Also, of course, many of you probably already know but substitute some or all of your oil with sugar free applesauce. And then - continue to enjoy baking!