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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.
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.
Thanks for the tip, this is great for when I want to share a recipe with a boyfriend who is vegan. It does affect the final outcome a little bit, but it is completely worth it to be able to share.
I think you have your amounts switched for the rolled oats vs. oat flour. You need more rolled oats than you do oat flour. The substitutions I’ve found everywhere else say to use 1:1 Oat Flour for White flour, but 1.5:1 rolled oats for white flour.
I’m not sure, Teresa because I got it from the magazine, long time back.
I love your site!!!!!!!It is just like an app on my phone, I love it!!!! Also if you know the substitution for almond flour and the supplements (such as flour and leavening) to make a product that doesn’t feel grainy. In cookies and brownies it is “okay” but I have NO idea for ratios when making cakes. Thank you for the assistance.
Thanks Cyndi. I too need to look into almond flour baking. But doing egg free and gluten free is quite a task. I’ll post once I’m successful.