How to Substitute Unbleached White for Wheat Flour
Flour is a staple of any pantry. There are a variety of wheat flours, with different rising properties and thickening gluten. In a nod to growing health consciousness, many recipes today call for whole-wheat flour, which adds more fiber to baked goods. However, if you don't have whole-wheat flour, tweak the recipe and use unbleached white flour instead. Does this Spark an idea?
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Instructions
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Measure 1 cup and 2 tbsp. of white flour for every 1 cup of wheat flour called for in the recipe.
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Add 1 tbsp. of extra white flour to the recipe, if the dough needs to be dense. White flour will make the baked good lighter than wheat flour, and adding the extra white flour will compensate.
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Substitute 1 cup and 1 tbsp. of white flour for every cup of wheat-pastry flour called for in the recipe.
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Cut the amount of baking soda in the recipe by half if your are substituting all of the wheat flour. For example, if 1 tbsp. is called for, only use 1/2 tbsp. However, if you are only substituting half of the wheat flour, then only cut the amount of baking soda by one-fourth.
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Remove 1 tbsp. of liquid for every cup of wheat flour substituted with unbleached white flour.
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Tips & Warnings
You might have to play with the liquids in the recipe to determine the correct consistency, because wheat flour requires more liquids than white flour.
References
- Photo Credit grain and flour image by Madera from Fotolia.com
