FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!
As many of you know, I’ve been making a lot of the same food storage changes to the cakes I’ve been showing you. The most common and BEST changes involve beans and whole wheat. Last week I went over how to replace beans for oil or butter but I’ve also received a lot of questions regarding how much whole wheat flour to use and which type (red or white) to use. And…you all know me, my site would cease to be if you didn’t fully understand how to do this to your OWN recipes. Nobody expects you to throw away all of your recipes just to use mine that incorporate food storage, especially me! So let’s go over how to use WHEAT in your recipes!
WHAT TYPE OF WHEAT SHOULD I USE, WHITE OR RED?
Here is the deal with the two types of wheat. Red wheat has a stronger, nuttier flavor. The white wheat has a more delicate flavor that is much easier to disguise. So I would suggest always using the white wheat-especially in baked goods. What is that you say? The red wheat is more nutritious so, why not use it? I thought you might ask that. Red wheat IS more nutritious. And by more nutritious, I mean that it has 2% more protein than the white. HOWEVER, in order to make most anything palatable with 100% red wheat you have to mix it half and half with the all-purpose flour. In that case, you’ve just cut the nutrition by half….or you could just use the 2% less protein white wheat flour and use it 100%. Now, do you think I mean that you ALWAYS have to use 100% wheat in your baking? NO! You use it how your family would like it and I’ll give you some good tips for how to use it successfully and how to know if your recipe is best for 100% whole wheat, half and half or less.
SUBSTITUTING FOR 100% WHOLE WHEAT
There are a lot of recipes that are great for substitution 100% whole wheat. I’d say as a general rule of thumb, if your recipe has two or more of the following ingredients in it-you’re good to go with 100% whole wheat.
- At least equal amounts of brown sugar and white sugar. All brown sugar or more brown sugar than white sugar works even better!
- Strong spices like cinnamon, cloves, nutmeg, pumpkin pie spice, apple pie spice, etc.
- Mashed fruit (non-citrus) or vegetables like bananas, zucchini, pumpkin, etc.
- Nuts-wheat is very complimentary to nuts.
- Oats. Oats already have that hearty feeling and wheat goes great with it!
- Chocolate-Let’s be honest, chocolate covers a myriad of flavors and tastes great!
USING HALF WHOLE WHEAT AND HALF ALL-PURPOSE FLOUR IN YOUR RECIPES
So what to do if you recipe doesn’t have two of the above? Think sugar cookies, white cake, etc. If you’re at all nervous you can always do 1/6 wheat with LITTLE to NO taste difference. If you’re feeling a little daring, you can do half whole wheat flour and half all-purpose. You may be able to taste the wheat a little but it doesn’t mean it’s a bad flavor. Remember, with cooking just because it tastes different doesn’t automatically mean it tastes bad. It just means it tastes different and you if have to decide if you like it better or worse that way.
Help Spread the Word!
I love it when you share my tips and recipes for food storage! Do me a quick favor, if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!
© 2012, Crystal. All rights reserved.