Listening to the radio this morning, and an adv runs for 'UltraGrain" whole wheat flour from ConAgra. All the goodies expected of whole grains in your recipes, in place of plain ap flour.
I see many here using whole wheat flour in recipes--is this what you're using, and is it truly a 1 for 1 equal exchange for AP or regular cake flour in cookie/cake/muffin/other baked goods. I've been hesitant to even try WW, on the premise that if you're going to eat a goodie as an indulgence, it might as while BE good tasting.
Im not going to post their website--dont want to break any rules that might prohibit such. But google the name and you'll find it. Apparently their is one brand name out there that sells the product--surprisingly at my markets and some of the national/regional chains.
I am impressed with the idea that it could add all the nutritional benefits, but just how does it--this item specifically, and/or others, change the taste and profile of your baked goods. Are you really using it in your own world famous cookies or cake recipes versus old fashioned while flour?
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