Wednesday, March 18

Exotic Grain Substitute Flour Chart

Just starting out? Substitute 1/3 of your conventional flour with whole grain. YUM!

1 cup of wheat flour = the following flours:

7/8 cup amaranth flour
1 cup almond flour
3/4 cup white or pinto bean flour
7/8 cup quinoa flour
1 cup coconut flour
7/8 cup garbanzo (chickpea) bean flour
3/4 cup corn flour
1 cup cornmeal flour
3/4 cup flax meal
3/4 cup millet flour
3/4 cup oat flour
5/8 cup potato flour
3/4 cup potato starch
7/8 cup rice flour
7/8 cup sorghum
3/4 cup soy flour
7/8 cup teff flour

Modified from original source: http://www.glutenfreedrinks.com/

I use this table to make my substutions for non GF recipes. It works out to holding back about 1/4 of the flour and waiting to see how it all comes out.

A skilled baker develops the knack of knowing just how much feels right. As a rule, they say that most cookie dough should pull away lightly from the bowl, and still be lightly tacky. Mine is never correct the first time, but if I follow the rule and add more fat if too dry and more flour if the cookies are too flat, I get by.

Whole grain flours do take more liquid and time to reconstitute. I allow many of my batters sit after mixing for a few minutes before making the final liquid adjustments.

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