Try this Flour Substitutions recipe, or contribute your own.
Suggest a better descriptionFOR BAKING: Replace 1 cup white flour with 3/4 c whole wheat flour 1 c coarse corn meal 7/8 c rice flour 1 1/2 c rye flour 5/8 c potato flour 1 1/2 c ground rolled oats 1/2 c barley flour Adjustment may be needed in amount of liquid (usually more will be needed) and shortening (usually less is needed) when baking with whole grains. FOR THICKENING SAUCES AND OTHER DISHES: Replace 1 Tbs white flour with: 1 Tb whole wheat flour 1 Tb rice flour 1 tb corn flour 1/2 Tb corn starch 1/2 Tb potato flour or starch 1/2 Tb arrowroot SWEETENERS: Replace 1 cup sugar with: 1 c molasses + 1/4 to 1/2 ts baking soda (omit baking powder) 3/4 c honey (reduce liquid 1/4 c) 3/4 c maple syrup (reduce liquid 2 Tb)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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