Homemade Bread Flour Substitute Recipes
HOMEMADE BREAD FLOUR SUBSTITUTE
A baking component that often gets pricey-- AP flour is usually cheap and you can get generic/storebrand; I've yet to see storebrand bread flour. I got a box of vital wheat gluten on the clearance pile at Giant-- you can find this stuff at health food stores and big grocery stores, or purchase in smaller bulk quantities online. This is really convenient for recipes that call for only a cup or two of bread flour without necessitating purchasing and storing an extra sack that costs around $5-6 just for 5 pounds! The proportion is all the same-- 1 tsp gluten to 1 cup flour. If making 1/2 cup, use 1/2 tsp.
Provided by the80srule
Categories < 15 Mins
Time 5m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 3
Steps:
- In a bowl, sift the proportional amounts of vital wheat gluten and AP flour together. If you have whole wheat flour, add a little bit (no more than 1/2 tsp-1 tsp or so per cup of AP flour) for nuttiness and substance as it adds to the weight that makes it better suited for bread and pretzel making.
GRAHAM FLOUR SUBSTITUTE
I've been wanting to make graham crackers from scratch and I believe the recipes I have found call for whole wheat flour. Not surprising since I don't see graham flour sold in the stores! I used this in Recipe #39120 in place of the flours and it turned out well. You might want to reduce the oil/butter in whatever recipe you are trying because the wheat germ will add that. I found this "recipe" in wikipedia. The following was taken from that entry: "Graham flour is a type of whole wheat flour named after the American Presbyterian minister Rev. Sylvester Graham (1794-1851), an early advocate for dietary reform. Rather than simply grinding the whole grain wheat kernel (bran, germ, and endosperm), in graham flour the components are ground separately. The endosperm is ground finely, initially creating white flour. The bran and germ are ground coarsely. The two parts are then mixed back together, creating a coarse-textured flour that bakes and keeps well."
Provided by Chef Tweaker
Categories Breads
Time 5m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients and use in place of graham flour.
Nutrition Facts : Calories 172.4, Fat 0.8, SaturatedFat 0.1, Sodium 1.1, Carbohydrate 37.3, Fiber 4.5, Sugar 0.1, Protein 5.8
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