Baking With Whole - NutriMill Harvest Owner's Manual

Baking With Whole Grains
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Hard wheat flour is higher in protein than soft wheat
flour. Hard wheat can be used for every type of recipe
but is essential for yeast breads.
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For each cup of white flour in a recipe, replace with ¾
-⅞ cup of hard whole wheat flour or ⅞ to 1 cup of soft
wheat flour. Whole grain flours absorb more liquid
than all-purpose flour, so instead of using less flour,
you may increase the liquid called for in the recipe.
•
In baking powder leavened recipes, increase the
baking powder by 1 tsp for every 3 cups whole
wheat flour. Recipes containing baking soda need
not be adjusted.
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Don't over mix batters for cakes, muffins, or cookies.
It causes gluten development and can make baked
goods tough.
•
To lighten any batter containing eggs, such as
pancakes, waffles, or cakes, you may choose to
separate the eggs and beat the whites until stiff. Add
egg yolks to the liquid ingredients and fold beaten
egg whites into the batter just before baking.
•
An extra egg may be added to quick breads, such as
cornbread or banana bread, to help it rise a little higher.
•
Bean flours provide extra protein and may be added
in small quantities to any baked goods. You can
replace up to 10%-25% of the wheat flour in your
recipes with almost any bean, pea, or lentil flour.
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