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Whole Wheat Flour

Do anyone cook with this? If so, do you replace all-purpose flour for this in any and all recipes? I have a pizza recipe that I want to make and would like to use the whole wheat flour that I bought. It calls for 3-3.5 cups unbleached or all-purpose flour. Any suggestions?

mmmclh


Fri. Mar 17, 9:25pm

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Oh oh oh! I just made homemade pizza tonight with whole wheat flour!! I use 2 cups whole wheat and 1 cup white. I think you could probably use all whole wheat, but the crust might turn out pretty 'heavy'. If you did all ww, then I'd add a little extra water. Guess I add a tad over the 1 cup it calls for anyway. If you use your breadmaker, just be sure to check the dough's consistency before the rise cycle.

Friday, March 17, 2006, 9:38 PM

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i've used whole wheat PASTRY flour in recipies - it's less dense than reg. whole wheat flour.

Friday, March 17, 2006, 9:44 PM

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I made a pie crust with all whole wheat flour recently - can't say I recommend it, although it did stop me from eating the crust, which might be a good thing in the long run if I'm going to make pies.

Generally, though, I don't use 100% whole wheat flour...mix it with some white flour like the second poster suggested...in a lot of things you can't even tell. Oh, one exception for me is brownies - I use 100% whole wheat flour, and they are very tasty (yeah, I make brownies from scratch - so easy and so much tastier than mixes).

Friday, March 17, 2006, 10:19 PM

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Some recipes require moderation/ adjustments to create the same kind of consistency we're used to in a product. I personally usually love the whole wheat substitution but the person who recommended whole wheat pastry flour is right, this may be the best to start with. Do a search for recipes that use the whole wheat flour if you want to use that exculsively. Enjoy!

Saturday, March 18, 2006, 7:33 AM

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I've heard that you should mix flours or the dough may be too "heavy" if you only use whole wheat alone (unless it's a recipe specifically for whole wheat only.

Saturday, March 18, 2006, 3:33 PM

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suggestions for using ww flour

I use whole wheat flour for everything. For pizza crust, I reduce the amount of whole wheat flour by about a 1/2 cup, since it absorbs more water. I also throw in a handful of old fashioned oats for texture. I use whole wheat pastry flour in all my muffin, pancake and waffle and cake recipes (would also work with pies and give a tender crust). I also replace 1/2 of the fat in baking recipes w/buttermilk. My kids never even notice since the whole wheat pastry flour has the same texture and doesn't taste as strong as the whole wheat.

Saturday, March 18, 2006, 4:04 PM

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Does whole wheat flour have the same nutrients as regular ww flour? Same amount of fiber, etc? It seems to me there would be less because of the smoother texture?

Saturday, March 18, 2006, 4:46 PM

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to the brownies poster

Can I have your brownie recipe? Also do you know the calories on it?

Saturday, March 18, 2006, 10:03 PM

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I'm not sure about the fiber but I know the calories were the same...white vs wheat....I'm thinking the wheat had a tad more. 110 calorie for a 1/4 cup. The carbs and fiber are what makes the difference.

Saturday, March 18, 2006, 10:05 PM

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my brownie recipe

3 squares unsweetened chocolate
1/2 c butter
1 c whole wheat flour
3/4 t baking powder
1/4 t salt
3 eggs
1-1/4 c sugar
1 t vanilla

melt chocolate and butter together. Remove from heat. Add all other ingredients and stir just enough to mix. Line 9x9 pan (or 9" round) with tin foil. Bake at 350F for 25 minutes.

Here's the nutrition for the ENTIRE recipe:
2858 cals
155 g fat, 91 g sat fat
366g carbs, 29g fiber, 253 g sugar
47g protein

I normally cut about 16 smallish brownies from this, so each would have the following:
179 cals
10g fat, 6g sat fat
23g carbs, 2 g fiber, 16g sugar
3g protein



Sunday, March 19, 2006, 11:51 AM

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For pizza dough using whole wheat flour, you can add wheat gluten to lighten the texture - gluten is the protein part of flour, and why many folks lighten whole wheat doughs with white flour (which, because of everything that's taken out of it in processing, is higher in gluten). You can buy gluten at the health food store, and 1/2 cup to 1 cup of gluten for a batch of pizza dough is what my husband uses.

Tuesday, March 21, 2006, 10:15 AM

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any good brands of flour that you can recommend?

Monday, February 12, 2007, 2:37 PM

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I like King Arthur whole wheat flour.

Oh, and I have a great pizza dough recipe which uses a mix of whole-wheat and ground flaxseed. It makes a nice thin crust.

Tuesday, February 13, 2007, 7:48 PM

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Whole Wheat Flour

Hi, I just joined about 20 minutes ago and I came across this subject which is near and dear to me right now. I have been trying to replace white flour in my daily eating and create delicious dishes that will keep me satisfied and not feel deprived. I have a recipe for a pizza crust using whole wheat flour but in most recipes I have found, you usually do half and half (white and wheat) or 3/4 wheat to 1/4 white. This recipe I found incorporates soy flour which is better for you than the white
I hope you like this one. I haven't tried it yet.
1 TBSP dry yeast
1 cup warm water
1/4 cup soy flour
1 1/4 cups wheat flour
1 Teas sea salt
toppings suggested were tomatoes, feta cheese, asparagus, and rosemary.

Sunday, April 01, 2007, 10:08 PM

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I always have to chuckle at people who have to make an effort to avoid "white" flour- not because I find them silly or pathetic (I don't), but simply because I have to avoid wheat for health reasons, which means most things using white flour aren't edible for me anyways.

I use mostly spelt and oat and kamut flour, and I cannot find refined versions in my city at all, and I don't want to pay to have flour shipped here. Otherwise, most prepared wheat free goods available here are all whole grain, so I don't even have the option of "white flour".

Monday, April 02, 2007, 12:39 AM

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to 12:39 I too have problems with white flours. have you ever tried gram flou I have a chickpea pizza crust thats really good using gram flour if you have any recipes using spelt or any other flours you would like to share. I would love that.

what I do different I dont measure the flour evenly and it makes a thicker batter and than I put the crust once it forms into the oven on a pizza pan and brown it under the broiler making like a thin crust crunchier crust than pull it out add My toppings than put it back in the oven. My husband loves this as well.

here is the recipe.

Ingredients:
2/3 cup chickpea flour
1/3 tsp. salt
1 cup water
1/2 tsp. finely chopped rosemary
3 Tbls.extra-virgin olive oil
2 Tbls. chopped tomato
1 Tbls. finely chopped onion
3 Tbls. freshly grated Parmesan cheese
1/4 tsp. freshly ground black pepper


Directions:
Called socca in Nice and farinata in Genoa, this workingman's morning snack is traditionally baked in brick ovens in pizza pans. This method calls for using a skillet on the stovetop, then moving the pizza to the broiler.

Preheat the broiler. Sift the chickpea flour with the salt into a medium bowl. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining water and let the batter stand for 30 minutes, then stir in rosemary.
Heat 1 Tbls. of the olive oil in a 12-inch nonstick ovenproof skillet. Stir the batter once, pour it into the skillet and drizzle the remaining 2 Tbls. of olive oil on top. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife.
Sprinkle the tomato, onion, Parmesan cheese and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. Slide the pizza onto a work surface, cut into wedges and serve hot

Monday, April 02, 2007, 4:31 AM

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12:39 poster -- just curious --- where do you live?

Monday, April 02, 2007, 4:58 AM

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the UK

Monday, April 02, 2007, 5:25 AM

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uh, I'm the real 12:49 poster, and I live in Winnipeg (Manitoba, Canada)

And as far as I know, graham flour is still made with wheat... I haven't tried chickpea flour yet, though I have some at home. I enjoy spelt and kamut flours, but would love to find a refined spelt in my city. No such luck though.

Monday, April 02, 2007, 9:51 AM

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sorry 12:39 poster I thought it was you asking where I lived I read the post wrong. gram flour just has chickpea flour according to the lables at the health food store where I buy it. I was the one that was asking if you had any spelt or kumut recipes you would like to share I too can not tolerate white flours well. well the pizza I posted with chickpea crust is made with gram flour its really good. let Me know what you think.

Monday, April 02, 2007, 10:31 AM

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Gram flour, not to be confused with Graham flour, is also known as chana flour or besan. It is a staple ingredient in Indian cuisine, and is used in various foods such as sweets and bombay mix. It consists of ground chana dal, which is also known as Bengal grams in some localities. (Chickpeas are larger and light brown in color and are used in making items like falafel, while chana are smaller and dark brown in color.)

Vegetables deep-fried in gram flour batter are known as pakoras. When onions are fried they are known as onion bhajis.

Gram flour contains carbohydrates and hence may not be suitable for low-carbohydrate diets, but it is suitable for gluten-free diets.

It is also used as a facial exfoliant, something that is very popular in India and Pakistan, by making a paste by mixing it with water and sometimes plain yogurt as well.

In Myanmar, gram flour is used to make Burmese tofu.

they are two different flours. I have been using the gram flour made from chickpeas. it tends to take on the flavour of what its put with today I made pancakes and used butter and syrup they were good

Monday, April 02, 2007, 10:43 AM

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If you're new to whole wheat try using just 1/2 and 1/2 in recipes. I also would try the whole wheat pastry flour for lighter results. I personally love all ww in just about everything but for some it's an adjustment and experienced bakers might have some suggestions about altering other ingredients in the recipe as well.

For the wheat allergy people have you thougt of investing in a grinder? I have a Vita Mix that will grind grain in to flour, although I personally haven't done this.

Tuesday, April 03, 2007, 7:08 AM

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