3 Fat Chicks on a Diet Weight Loss Community  

Go Back   3 Fat Chicks on a Diet Weight Loss Community > Food > Food Talk And Fabulous Finds

Food Talk And Fabulous Finds Recipes, Healthy Cooking, and General Food Topics

Cooking with Whole Wheat Flour

Reply
 
Thread Tools
Old 09-28-2008, 11:13 PM   #1
Constant Vigilance
 
BlueToBlue's Avatar
 
Join Date: Jun 2006
Location: Fremont, CA
Posts: 2,818

S/C/G: 150/132/<130

Height: just under 5'4"

Default Cooking with Whole Wheat Flour

Does anyone cook with whole wheat flour? I'm not taking about baking, but about cooking.

For example, I have a number of recipes that use flour as a thickener. The recipes always call for all-purpose flour, but I've wondered if I could sub whole wheat flour.

Or I recently found a recipe for Butternut Squash Gnocchi, but it calls for all-purpose flour (and 3 to 3 1/2 cups of it! ). Do you think I could sub whole wheat flour? Would it be safer to just sub whole wheat flour for half of the all-purpose flour?
__________________
- Barbara

My Before and After Pics

"Decide what you want; decide what you're willing to exchange for it; establish your priorities, and go to work." --H.L. Hunt

"Life has hills. Set the treadmill at an incline."
BlueToBlue is offline   Reply With Quote
Old 09-28-2008, 11:19 PM   #2
Senior Member
 
Join Date: Jan 2007
Location: The Hill Country
Posts: 2,579

S/C/G: 218/175/155

Height: 5'6"

Default

I've used whole wheat flour as a thickener without problem before.

If you want to substitute whole wheat for all the flour in a recipe that calls for all purpose, then use whole wheat pastry flour. It's lighter in texture and has a lower protein content, so it works in place of all purpose flour better. I don't even have white flour in the house anymore. Just regular whole wheat and whole wheat pastry.

Last edited by zenor77 : 09-28-2008 at 11:20 PM. Reason: clarification
zenor77 is offline   Reply With Quote
Old 09-29-2008, 12:00 AM   #3
Senior Member
 
mxgirl737's Avatar
 
Join Date: Feb 2008
Location: Minnesota
Posts: 309

Height: 5'5"

Default

I use it too... never used the pastry, but the whole wheat is definitely more "flakey" that's kinda how I describe it. I used it in soup the other day....I think I would maybe not have used as much as I did. It wasn't bad or anything, but it was harder to mix in....harder to conceal the flaky texture. I think it just takes getting used to I think.
mxgirl737 is offline   Reply With Quote
Old 10-01-2008, 02:16 AM   #4
Constant Vigilance
 
BlueToBlue's Avatar
 
Join Date: Jun 2006
Location: Fremont, CA
Posts: 2,818

S/C/G: 150/132/<130

Height: just under 5'4"

Default

Thanks! This is helpful information! The next time I have an opportunity to go to a high-end grocery store (there are none nearby) or I'm ordering grains online, I'll have to pick up some ww pastry flour.
__________________
- Barbara

My Before and After Pics

"Decide what you want; decide what you're willing to exchange for it; establish your priorities, and go to work." --H.L. Hunt

"Life has hills. Set the treadmill at an incline."
BlueToBlue is offline   Reply With Quote
Old 10-01-2008, 02:28 AM   #5
Moderating Mama
 
mandalinn82's Avatar
 
Join Date: Dec 2005
Location: Woodland, CA
Posts: 12,643

S/C/G: 295/191/175

Height: 5' 8"

Default

Yep - whole wheat pastry works well. I like the "white whole wheat" too - it's also lighter and affects taste less. But I only really keep WW flour in the house and use it in everything.
__________________
Goal Met - 10/28/07 - My Progress Picture Collage - My Goal Story

No matter how slow you go, you're still lapping everyone on the couch!

Maintained Oct 2007-Sept 2011, then got pregnant. Our baby boy was born in May, 2012...now to lose the baby weight!!
mandalinn82 is offline   Reply With Quote
Old 10-01-2008, 08:20 AM   #6
Isabella
 
retiredone's Avatar
 
Join Date: Apr 2008
Location: Newfoundland, Canada
Posts: 2,565

S/C/G: 180/154.5/125

Height: 5 feet 2 inches

Default

I was reading this thread the other day and decided to use regular whole wheat flour to thicken gravy. It worked just fine and added a bit of fiber to the gravy. The gravy was used in a pot pie with a whole wheat pastry crust. No one complained and it was all eaten up.
__________________
Isabella



2012
Bike: 1613.03 Kilometres
retiredone is offline   Reply With Quote
Reply
Posts by members, moderators and admins are not considered medical advice
and no guarantee is made against accuracy.


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


All times are GMT -4. The time now is 09:39 PM.






Powered by vBulletin® Version 3.6.7
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.3.2