We try to eat healthy food, but we do still love our treats. One easy way to make baked goods healthier is to substitute whole wheat flour, either the pastry variety or heavier traditional variety, for part of the white flour in recipes you enjoy.
Whole wheat pastry flour is lighter and has a finer texture. You can use it in almost anything, and it is often undetectable. For delicate items, like cakes, this can be tricky, but with some experimentation it sometimes works. Sweet breads, like banana bread, are a great choice for this. Cookies often work well with this kind of flour.
For heavier items, like banana bread again, you can even substitute the heavier traditional whole wheat flour for part of the flour portion. Today I made a banana bread with 2/3 whole wheat flour and 1/3 white flour. It came out very well.
In general, this will make home baking MORE expensive. However, I consider more nutrition in my diet to be a priority, so for me, it is a good value. Most of us place a high value on health, so it's worth thinking about.
So give it a try, and enjoy experimenting. I think experimenting and improvising is half the fun in cooking.
Check out more useful ideas at Rocks In My Dryer.
Tuesday, February 19, 2008
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7 comments:
We use whole wheat exclusively at our house, and I find that my food tastes so much better...as well as being better for you! Thanks for this encouragement to folks!
I do this with all of my baked goods, even chocolate chip cookies! Nobody here has complained yet! I see it as just another way to get some more fiber in their system. :)
We do this too and we love it. SOmetimes I try the recipe first the normal way or I do half and half. It IS a great way to eat healthier. Thanks for sharing!
Don't be afraid to use all whole wheat pastry flour, also know as soft spring wheat, for your baking and quick breads. I have been using it for years, and it works great!
Thanks for the comments! I think it's really fun playing around with this stuff, and making our food healthier.
It's pretty amazing when you realize all of that white flour you once ate is not at all necessary to have good tasting food.
I haven't yet tried the whole wheat pasty flour yet. We buy wheat in bulk and grind it and use it in whole wheat bread, banana bread, muffins, and cookies. You can kinda tell in the cookies, but no one seems to mind.
I have had a mill attachment for my kitchen aid mixer for about 8 months now, and still have used it! Right now I'm snowed in, but when I go to the store next I'll have to get some wheat and try it. Thanks for reminding me of that!
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