Tuesday, May 19, 2009

Can I use whole-wheat flour in my recipes without altering the taste?

Pancakes, muffins and quick breads lend themselves better to whole wheat's hearty texture & nutty flavor than cakes, cookies & pastries. For these tender baked goods, try whole-grain pastry flour, which has a mild flavor. Start by swapping out half the all-purpose flour & build from there.

Taken from the June/July 2009 edition of Food Network Magazine

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