What To Use Instead Of White Flour

There are many distinct types of flour to use in baking and Cooking if you whether cannot or do not want to use the usual white, all purpose variety. Gluten allergies also prohibit many population from enjoying the Foods and baked goods they enjoy but using alternative flours is one straightforward way to solve that problem.

What To Use Instead Of White Flour

What To Use Instead Of White Flour

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What To Use Instead Of White Flour

What To Use Instead Of White Flour

Corn flour comes from milled corn and is often used along with cornmeal for production breads and muffins. Corn flour also works well for pancakes and waffles as does cornmeal, which comes from whether ground yellow or white corn.

Soy flour works best when used in conjunction with other types of flour and it offers a distinctive nutty taste. Soy flour also has a high fat content and contains a high estimate of protein. Use soy flour for production baked goods like brownies, cookies, and breads with fruits and nuts.

Brown rice flour is valued for its condition benefits as it contains bran. This singular type of flour is often used for production muffins and breads and even healthy cookies. White rice flour commonly appears in gluten free recipes for baked goods. It features a bland taste and works well with most all other types of flours. You may also see white rice flour in recipes for Asian dishes and it is sold in Asian markets as well as in condition Food stores.

Whole wheat flour is a healthy alternative to white flour but it is often used along with the all purpose range for adding texture and nutrients. Whole wheat flour is made by using the enTire grain along with the bran, which gives it its brown color. Use whole wheat flour as you would other types of flours but remember it has a shorter shelf life than its white, refined counterpart does.

Whole Wheat Pizza Dough Recipe

What You Need

• 2 1/2 cups whole wheat flour
• 1 cup all purpose flour
• 2 packages dry active yeast
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 1/2 cup lukewarm water
• 1/2 teaspoon olive oil
• 2 tablespoons flour
• 2 tablespoons cornmeal
• The toppings of your choice

How to Make It

Using a mixer fitted with a dough hook, couple both types of flour, the packages of yeast, salt, and sugar. Gently add the warm water while the engine is mixing and knead on the low setting for about 10 minutes or until the dough is firm and smooth.

After mixing, add the olive oil and mix again for about 10 seconds to coat the dough.

Cover the mixing bowl with plastic wrap and set in a warm location to rise for about 2 hours or until doubled in size.

Just before the dough is done rising preheat the oven to 500 degrees Fahrenheit. If you are using a pizza stone, be sure to preheat it in a cold oven.

Divide the dough in half and place on a flat, floured face like the kitchen counter. Form each dough section into a ball then stretch into a circle. Use a rolling pin coated with flour to roll the dough out into a large, thin circular shape.

Sprinkle cornmeal onto a large baking sheet and add your toppings. ReplaceMent to the pizza stone or bake on the baking sheet for about 10 minutes or until the crust is golden brown.

Repeat the process with the second round of dough or frost it in a freezer bag for later use.

Makes 2 thick medium sized crusts or 4 thin crusts.

What To Use Instead Of White Flour