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I live in Pennsylvania and the grocery store we go here is called “Giant”. They run a magazine “Healthy Ideas”, it’s a monthly issue and it’s free for the consumers to pick it from the stands they have as soon as entering the store. It’s a small magazine with 30 pages but has a lot of vital information, regarding health, latest findings and especially interesting recipes using in-season fruits and vegetables. I’m mentioning it here because, sometimes we don’t take time to look at what the stores are offering other than selling their products. So please take time to look around and find out what your store has to offer you.
In April 2008 issue I found the following information about substituting other flours for white flour while baking. For 1 cup sifted all purpose white flour, substitute:
- 1/4 cup soy flour plus 3/4 cup white flour
- 1/3 cup wheat germ plus 2/3 cup white flour
- 1/3 cup whole wheat flour plus 2/3 cup white flour
- 3/4 cup coarse cornmeal
- 3/4 cup rice flour
- 1 cup rolled oats
- 1.5 cups oat flour
It was also mentioned that these substitutions may require additional leavening, so add 2.5 teaspoons baking powder per cup of flour to compensate. These alternatives to white flour will result in a heavier yeast bread product.
My question, is it just 2.5 teaspoons of baking powder on the whole while using any one of the above substitution or 2.5 teaspoons in addition to the original quantity of baking powder mentioned in the recipe if using white flour as it is.
that’s a nice info, Madhu! It is so helpful. Can we use besan also the same way?
I’m glad that you like this page. But sorry Uma, I’m not sure about that.
I don’t know for sure, but should think it should be 2.5 tsp on the whole. I was thinking I would need 5 tsps for a cake or cookie recipe asking for 2 cups of flour and that seems to much.
The cake/ cookie would probably rise and collapse upon itself.
Thanks!!!!
I found the flour substitutions very useful being a vegetarian, got an inspiration to make maize flour halva it was yum. Same method as wheatflour was used.
The entire site is very useful for vegans and vegetarian. Desserts, Pastas, Dosas. Recipes are pretty healthy too. I liked the idea of making pudding and dosa of brown rice even bhishi bhel bhat. I was thinking of making dosa of brown rice and was always skeptical. Not anymore. I am going to try it soon esp with the beans and brown rice. Just other day I made it with mixture of dals.
Madhuram’s cooking is inspirational. She helped me a lot suggesting alterations for my recipe after trying herself.
Madhuram, keep posting recipes every alternate day as you are doing now. We all are eagerly waiting for continuous updates.
Thank you very much for your kind words of appreciation. It’s very encouraging. I guess I’m going to disappoint you tomorrow because I’m not posting anything.
Yes definitely.
Hi Madhu,
This is an absolutely a great vegan cooking site. Keep that creative of yours in cooking flowing. I have a question, if a recipe calls for all purpose flour, can i substitute it with Self Raising flour since its baking without eggs. Would self raising flour help raise the height of the cake?
Please advise.
Thanks.
Thanks Jeya. Yes self raising flour can be used when baking eggless. But you have to also consider what other leaveners (baking soda/powder) are used in the recipe and adjust it accordingly.
Can I substitute all purpose flour with whole wheat flour in cakes? Will it differ in taste or only in texture?
Whole wheat flour doesn’t taste good in all cakes, Chup. You will have to use 50% each or whole wheat pastry flour. It takes quite sometime to like the taste of goodies baked with whole wheat flour.
Hello
Most of your receipe says, All Purpose Flour.. Is that a Plain flour or selfrising flour or you mean normal While flour?
Thanks
Parul
All purpose flour is the American name for maida/plain flour. It is not self raising flour or cake flour. They are different.
Hi, thank you for such informative site.
Just asking:
- can you substitute whole wheat flour with rolled oats?
- What is the substitute of cornmeal?
It’s hard to find those flour in my country. Thank you so much
Thanks Novi. Substituting oats for whole wheat flour is not a good idea. You are better off using plain flour instead. Same with cornmeal too.
Is self rising flour and cake flour the same?Wanted to buy cake flour very few grocery store seem to stock it.Cake flour mix comes with baking powder along with it.Just confused.Would appreciate your answer.Thank you.
They are not the same, Priya. Self rising flour has baking powder in it and not cake flour. Cake flour is made from soft wheat which makes the cakes more lighter and fluffier. The subsitute for a cup of cake flour would be 3/4th cup all purpose flour plus 2 tablespoons cornstarch.
When a recipe calls for all purpose flour, what will be the result of substituting with cake flour? Will it be too airy and light?
Yes it will be quite lighter and fluffier than the cakes baked with all purpose flour.
Hi Madhuram,
Can you post more recipes which I can try cooking. I would be grateful if you would. Thanks!
Hi Carol, I’m updating cooking recipes in http://www.VegCorner.com
Thanks for the great information about flour substitutes. They will definitely come in handy.
Hmm…thats interesting…I didn’t know about those kinda flour sustitution…I’m gonna try it today…thanks!
Thanks for these tips. Being a vegan these are really helpful
How come when we make bhatura in home they are brown and in restaurant in they are white?
Uma, I haven’t tried making bhatura at home, so I wouldn’t know how it turns out. I’m guessing you keep the oil too hot and that’s why it turns red.