Recipes

[Mersha]

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!

[LindaSal]

@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.  

[ECBG]

@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.

[Nightowlz]

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.

[Oh hai]

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. 

[Still Raining]

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?

[RespectLife]

---

@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!

[gardenman]

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.

[Zhills]

@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.

[RespectLife]

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!