Home Cooking

Ingredient Substitutions

substituting different types of flour for white?

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substituting different types of flour for white?

m00ncakes | Oct 12, 2002 12:48 AM

i've been experimenting with substituting oat/wheat/soy flours in recipes that call for all-purpose white flour. i've had terrible results in sweet things like cookies when i use too much soy; it gives things a funky odor. in muffins, it's ok as long as i keep the amount low.

do you think there's anything i can do in cakes? i know white flour gets the best results in terms of texture and flavor, but i'm trying to 1) make cholesterol-fighting treats and 2) lower the carb content.

sounds more like i'm concocting a medication, but if you have any suggestions (specifically for pumpkin cake), let me know.

thanks

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