topic Re: Flour Question in Recipes

Flour Question

Mersha — Mon, 17 Jul 2023 19:35:24 GMT

If a recipe calls for wheat flour but you only have all-purpose flour on hand, would it make a noticeable difference in the finished product such as a cake?

Thanks!

Re: Flour Question

LindaSal — Mon, 17 Jul 2023 19:47:17 GMT

@Mersha I don't feel it would make a huge difference. I would think the baked good would just come out a bit lighter in color. I have substituted before with biscuits and it was all good.

Re: Flour Question

ECBG — Mon, 17 Jul 2023 22:23:15 GMT

@Mersha

About 94,400,000 results (0.68 seconds)

From Greatest Eat

Whole-wheat flour makes your baked goods denser and a lot heavier than those made with just all-purpose flour. You can start by substituting some whole-wheat flour for all-purpose flour, but no more than 25 percent of the total amount unless you're willing to really sacrifice the texture of your baked goods.

Re: Flour Question

Nightowlz — Mon, 17 Jul 2023 22:36:15 GMT

Wouldn't it be drier? I thought wheat flour absorbs more liquid.

From KA site How to substitute whole wheat for white flour in baking.

For best results, substitute whole wheat for white flour by volume, not by weight.* Whole wheat flour weighs less than white flour; it's also able to absorb more liquid. So by using the same amount of whole wheat flour (by volume) as white flour, you can make up somewhat for white flour's heavier per-cup weight — which in turn will help compensate for whole wheat's higher absorption.

*If you're a diehard measure-by-weight baker, substitute 113g whole wheat flour for every 1 cup (120g) of white flour called for in your recipe.

Re: Flour Question

Oh hai — Tue, 18 Jul 2023 00:41:22 GMT

All purpose flour is wheat flour, as opposed to oat flour, almond flour, etc. Does the recipie call for whole wheat flour or just wheat flour? Whole wheat flour does bake differently than wheat flour.

Re: Flour Question

Still Raining — Tue, 18 Jul 2023 18:22:27 GMT

I have cook books from different places which distinguish wheat from rice, corn, sorghum, etc.

Some also make allowances for hard or soft wheat. Some do whole wheat or flour. Or of course all purpose or cake.

Wheat flour is actually a bit odd?

Re: Flour Question

RespectLife — Tue, 18 Jul 2023 19:14:41 GMT

@Still Raining wrote:
I have cook books from different places which distinguish wheat from rice, corn, sorghum, etc.

Some also make allowances for hard or soft wheat. Some do whole wheat or flour. Or of course all purpose or cake.

Wheat flour is actually a bit odd?

Not to hijack this thread....but @Still Raining you mentioned Sorghum.

I have a jar of this stuff from a friend in TN. Can I sub it for recipes calling for molasses maybe? It is thick like honey/molasses.

I googled and got no where....TIA!

Re: Flour Question

gardenman — Wed, 19 Jul 2023 11:35:30 GMT

As mentioned previously, all-purpose flour is typically wheat flour, just not "whole wheat." I've never heard of a cake being made with whole wheat flour, I'm sure someone does, but cakes are typically made to be light and fluffy, and whole wheat flour isn't. There are lots of flours out there these days. A quick Google shows there are 37 generally available types of flour including acorn flour so the recipe writer just wants to be sure you're using a "normal" wheat based flour instead of one of the more exotic ones.

Re: Flour Question

Zhills — Wed, 19 Jul 2023 15:16:06 GMT

@RespectLife

"What is sorghum syrup used for?"

Use sorghum to top biscuits, cornbread, pancakes, or desserts, or add it to just about any recipe calling for molasses or honey. It also has a higher nutritional value than many of the other sweeteners.

Re: Flour Question

RespectLife — Wed, 19 Jul 2023 18:28:07 GMT

Oh thank you @Zhills

That jar has been taunting me in the pantry for quite a long time!

I didn't want to chuck it! LOL Hate wasting things...so I can def sub for molasses or honey.

Do you think I could sub it for Maple syrup?

Thanks again!

Re: Flour Question

Mersha — Wed, 19 Jul 2023 20:45:21 GMT

@Still Raining wrote:
I have cook books from different places which distinguish wheat from rice, corn, sorghum, etc.

Some also make allowances for hard or soft wheat. Some do whole wheat or flour. Or of course all purpose or cake.

Wheat flour is actually a bit odd?

@Still Raining There is a recipe site coming through on my Facebook feed and most of the recipes call for "wheat flour."

I figured I would check here to see if that was listed for an important reason or all purpose could be substituted with no issues.

Re: Flour Question

Still Raining — Fri, 21 Jul 2023 13:46:56 GMT

@RespectLife wrote:
@Still Raining wrote:
I have cook books from different places which distinguish wheat from rice, corn, sorghum, etc.

Some also make allowances for hard or soft wheat. Some do whole wheat or flour. Or of course all purpose or cake.

Wheat flour is actually a bit odd?

Not to hijack this thread....but @Still Raining you mentioned Sorghum.

I have a jar of this stuff from a friend in TN. Can I sub it for recipes calling for molasses maybe? It is thick like honey/molasses.

I googled and got no where....TIA!

Think only a good cook can help you here. I have never seen a jar actually.

I live sort of by the Red Mill factory store, and wow, that has been wonderful. Sorghum is a tricky flour, but they often have loaves. Heaven.