How can you replace flour in baking?

Flour from the best wheat variety is considered a good product for culinary masterpieces. Although baking from it is considered not entirely useful. It is believed that simple carbohydrates, gluten are present in flour, and there is little fiber in its composition. These all factors contribute to gaining excess weight. It is interesting how to replace flour in pastries, so as not to get torn or simple when there was no wheat flour in the house.

How to replace flour in baking?

As already mentioned, nutritionists are not advised to get involved in baking with a lot of sugar and wheat flour in the composition. Thus, you can improve your state of health, get rid of excess body weight. However, when you love sweets and pastries, it is not easy to give up little joys. If you know some tricks of baking, then you can save this product in the diet, also please yourself with new dishes of a healthy diet. Then we will not talk about useful recipes for weight loss, you will learn how to replace flour in baking.

What product can replace wheat flour:

• Potato flour - Do not mix with starch, this product is obtained when drying and grinding potato tubers. Cakes, casseroles, pancakes, pies are baked from such an ingredient. But the cost of the product is much higher than wheat flour, you can buy in hypermarkets.
• Flour from millet Suitable for cooking bread, pancakes, pies and other pastries, the only drawback of the product that the product contains fats is poorly stored and becomes bitter.
• Oat flour - It is suitable for cooking, charlotte, lines, cheesecakes, casseroles. Oatmeal is suitable for those fans of pastries who have gastrointestinal diseases. The only thing that should not be carried away by the constant use of oatmeal in the diet is a protein (aenin) there, it can also become a source of allergies.
• Corn flour - It is valued because it is tasty, healthy. It is used to make cakes, bread, casseroles, and in general it can replace white flour. It is useful for people who do not tolerate gluten are overweight. Thanks to the replacement of wheat flour with corn, you can reduce cholesterol, reduce weight, restore the microflora of the food tract, and get rid of inflammatory processes. This product has protein compounds, vitamins: a, e, V. It cannot be said that corn flour is a small -calorie product, but saturation comes quickly. The energy balance is quickly replenished.
• Rice flour - Air product, crumbly. Lush rolls, bread, delicate cookies and a beautiful charlotte come out of such flour. In eastern countries, everything from the product can be prepared from noodles to bread and sweet desserts. There is no gluten in rice flour, because it is hypoallergenic and is allowed by diabetics. Nutritionists are advised to use this flour to people with diseases such as: gastritis, ulcer, problems of the esophagus and stomach. In rice flour there are many minerals that a person needs. And there are wonderful pancakes from it.
• Buckwheat flour - It is successfully used to bake pies, pies, pancakes, delicious cookies come out of the product. This flour is suitable for people who monitor their weight, lead a healthy lifestyle. The product includes vitamins B6, B5, B12, zinc, phosphorus, potassium, iodine, healthy fatty acids necessary for blood circulation. It is interesting that it is not necessary to buy it in supermarkets, you can easily prepare it yourself with a coffee grinder. Such a product is added to SDOU, and pancakes, and in cookies, etc.
• Getty flour - Or flour of Turkish peas. It is of particular popularity in Indian and Italian cuisine. It is good to cook cakes, bread products from such a product. This flour has a pleasant aroma of nut, the composition contains a whole storehouse of vitamins for immunity and minerals. The flour also contains many protein compounds.
• Almond flour- It is well suited for cooking sweet buns, cookies, lines. This product without gluten is saturated with a large number of vitamins, minerals that are needed for the work of the heart, blood vessels, brain activity.
• Flax flour - It helps to normalize the work of the stomach and esophagus, enhances the work of metabolism, which is effective in the fight against excess weight. Helps to cope with the presence of harmful substances, has the properties of the prebiotics. Effective in the fight against cancer as a complex. Len eliminates inflammatory reactions. Flour is used to cook various dishes. It is perfect for both compass and pancakes.
• Coconut flour - Well suited for aromatic cupcakes, sweet pies, pancakes, pies and pies. But you can only achieve a good result in baking with coconut flour, mixing it with another flour. This flour is suitable for people who want to lose weight, and who have a second type of diabetes.

Is it possible to replace wheat flour in baking, why do this?

Baking from wheat white flour is excellent. The cakes on the yeast are tall, lush, the biscuits are beautiful, the cakes are incomparable. There are times when the flour was not enough or a person cannot be consumed by foods with gluten. How to replace flour in this case is known. Previously mentioned this. For baking, you can use rice, buckwheat, linen, corn flour, etc.

The reasons for the replacement of flour are actually only three:

1. When the flour is over, and there is no way to go after her.
2. When you want to try something new, it is interesting to feel unusual tastes.
3. When there are health problems, you can not eat products with gluten.

Baking from wheat flour is a common thing, the most common product from the list of bakery and other confectionery industry products. If you do baking at home, you can adjust the calorie content of products yourself, use healthy foods for dishes. In particular, the biscuit will be better if you add not only wheat flour, but also starch, rice flour. And the charlotte is tastier if wheat flour is replaced with oatmeal.

IMPORTANT: It is not necessary to replace the whole amount of wheat flour in the recipe, because, thus, you can ruin the taste of the dish, for example, bread from one rye flour does not come out as tasty and tall as from a mixture of products. And thanks to the partial replacement of wheat flour in baking, you can get a completely different taste and aroma.

How to replace flour in yeast test?

For yeast dough, wheat flour suits the composition well. It is from wheat flour of the highest grade that pies, brass pies, rolls are baked, and they are fluffy, soft, beautiful. However, there are situations when the flour was not enough. Then you have to think about how to replace flour in the dough? There are various ways to get out of the situation.

Options for replacing wheat flour in yeast baking:

1. You can replace wheat flour whole grain flour. These products have gluten, but they have a low glycemic index - this is a plus for people with diabetes. If you replace ordinary wheat flour, then you will have to add a little more liquid to the dough than usual. But it will be much faster to wander, but the finished dish will come out denser than from the wheat flour of the highest grade. Therefore, you can replace all flour from wheat or partially with this product. The temperature mode of fermentation of whole grain flour is somewhat different from fermentation of the dough, which includes ordinary wheat flour. For whole grain flour, a temperature of 28 ° C is suitable. If you exceed the permissible temperature, then the dough may not become elastic, but sticky.
2. You can replace flour from wheat half -tied, spelly flour.If you cook yeast baking made of spell flour, then make dishes in forms. Spelly flour is not the most suitable option for buns, pies. And flour from half aber is perfect for any yeast pastries.
3. You can replace wheat flour partially rye. It is not recommended to completely replace the product, because the bread will turn out to be viscous and not very high, also hard. The ideal proportion for bread is: 1 to 1. yeast pastries in this case come out wonderful. The dough wanders less in time than the cough of wheat flour and so that the dough rises enough temperatures of 28-31 ° C.
4. You can replace flour from wheat himbow flour. It is made from some seeds (not leaves), and the seeds do not have psychotropic characteristics. Its advantage over flour of the highest grade is that the product contains dietary fibers, trace elements containing a large amount of iron, chlorophyll. And these elements are useful for saturation of blood by hemoglobin. Such flour can be consumed without fear, pregnant, nursing mothers. It is advisable not to replace hemp flour completely wheat, you can add part to the dough, then the pastries will be lush, maintain shape, and most importantly useful. It is not recommended to fry dishes, which include hemp flour. In a pan, this product emits harmful carcinogens.
5. You can partially replace wheat flour rice flour. It is desirable that the proportion is 1 to 1. And it is also possible that the rice flour is a third of the entire amount of flour, then the dough will come out elastic.

How to replace wheat flour in baking without yeast?

There are many types of baking without yeast. The dough is prepared in different ways in the form of cupcakes, sand, custard, biscuit, with the base on kefir, on cottage cheese, etc.

How to replace flour in such types of baking will be considered further?

1. For cooking charlotes Without wheat flour of the highest grade, cereals such as semolina and oatmeal are suitable. They can be added in the same quantities as flour. As a rule, for a charlotte for three eggs, a glass of senior flour is required. It is advisable to grind oatmeal before use in the kitchen combine, or the flakes themselves are poured with milk, only in small quantities, when they swell, they are added to the eggs. Rice flour is also suitable for cooking charlotte. The dish as a result turns out to be tender, baking with rice flour is suitable for those people who are allergic to gluten. To prepare a charlotte, you will need 210 g of rice flour + 105 ml. kefir + 3 eggs + apples.
2. For cooking cakes, biscuitsyou can choose such types of flour as rice, almond, coconut, buckwheat. The final result will depend on which product you used. With rice flour, high, air biscuit cakes are obtained. If you use almond flour, then the cakes come out dry, like protein creams. From buckwheat flour will get a dense consistency of the cake, get ready that you will need a liquid cream for impregnation. If you bake a cake made of coconut flour, then it will come out dry and dense, as well as porous. Experienced culinary specialists advise replacing wheat flour in cakes partially, a total of a third of the total amount of wheat flour. Note, what to replace wheat flour can be completely possible if you add more eggs for the ligament than in the recipe. Or xantan gum will enter the dough.
3. For cooking cookies You can use rice flour, oatmeal, potato flour or starch. Add the ingredients in the same amount as indicated in the recipes. Notice that if you prepare the dough with oats flour, then it will thicken a little later. Therefore, let him lay down before baking so that it does not break into the oven.
4. For cooking pankeaks, Oladius There will be such types of products as flour of rice, oats, chickpeas, buckwheat. Typically, they are added in the same proportions as wheat flour are suitable for rice, oatmeal, and buckwheat or buckwheat flour in the same proportion in which wheat flour is used according to the recipe. But for their cooking, you will need to add more liquid products or gum so that the dough is well binded. The only thing you use flour from green buckwheat, then its binding properties will be the same as that of wheat. Then the number of ingredients in the recipes will not change.
5. For cooking cottage cheese casseroles or cheesecakes You can use oatmeal, corn, almond flour. Also for these dishes, you can use a mankid crust. It is added to casseroles and cheesecakes in the same amount as flour from wheat. Almond flour allows you to get a delicate, air, crumbly dish. After all, the core of the almond contains about 47% fat. That is why the culinary specialists do not advise adding a lot of oil to the dish. And such flour absorbs less liquid ingredients than ordinary wheat.

IMPORTANT: When you add rice flour to the dough, then consider its properties. It does not contain gluten, therefore it does not have adhesive properties, is able to absorb more liquid ingredients in the test. And on baking dishes in the oven takes much more time.

How to replace flour in pancakes?

On the weekend, you suddenly planned to bake pancakes and sit with households in a cozy company at the dining table. But when the dough was prepared for pancakes, they remembered that there was very little torment left, and I didn’t want to go far to the store. But relatives are already waiting for pancakes with impatience. And the jam has already been opened. How to replace flour in pancakes, how to solve the problem?

It turns out that there are alternative methods, ordinary wheat flour can be replaced with a manku, wheat, buckwheat, oatmeal, starch. And such pancakes will be no worse than usual. And if you have a coffee grinder or grinder, then you can pray flour from previously listed products and even from rice cereal. In this case, the pancakes will turn out to be fame.

• If you wish Replace flour with semolina,it is advisable to partially do this, and know that the taste in the pancakes will be like semolina. Manku is not just added to the pancake mixture, porridge should first be boiled on low heat with milk. Then the finished porridge will have to be cooled until completely cooled, only after that the dish is added to the liquid dough for pancakes. Eggs in the dough are also necessary for a ligament. The taste of such pancakes will be very similar to semolina. Sweet or salty is already your choice. Not everyone loves semolina, because when preparing pancakes this fact should be taken into account. If you have people in a family who do not digest semolina, then it is better to replace flour in pancakes with other products.
• You can replace flour millet porridge. It would be nice to use cereal flour, but if there is no coffee grinder, then you can also porridge. It will have to be boiled on the stove so that it does not burn, and then let it cool to send to the dough. It is desirable that wheat flour in the ratio be present in the mass: 1 K 2. Eggs are added to the dough. Without them, you cannot reach the flexibility of pancakes and plasticity.
• You can also add to the dough for pancakes cereals. Hercules can be replaced by wheat flour in full. The taste of pancakes is wonderful. You can use fast cooking oatmeal for pancakes and ordinary. In any case, the taste of the dish will not deteriorate. Even for pancakes with Hercules, products such as milk, chicken eggs, salt, soda, citric acid or lemon juice, vegetable oil are needed.
• If you add to the dough buckwheat, More precisely, the porridge cooked on the stove and chilled. It is advisable to immediately cook it in milk for pancakes. The dough for pancakes prepare the same density as the sour cream of 20 percent fat content. There are eggs, baking powder, wheat flour + buckwheat (1 to 2), sugar and a little salt. In order for pancakes to lag behind the pan, a little vegetable oil is also added to the mass. Ready pancakes with buckwheat have only buckwheat aroma and taste. They turn out to be tender, and cooking them will not be difficult.
• Pancakes with addition starch They have their positive characteristics. Thanks to starch, the dish has a slightly transparent appearance. Only you can’t make pancakes on one starch. They are not at all suitable for use. They have a rubber taste, it is bad to cook them, and it is completely impossible to turn them over. It is enough for pancakes to take one part of the starch and two parts of the flour. Still starch can be used as an additive to pancakes in pancakes, which were mentioned above.

What flour to replace wheat - tips and subtleties

To get out of the situation when the flour ended, as you can see in different ways. How to replace flour in baking is understandable. Only in the recipes it should be borne in mind that other types of flour have different properties, unlike wheat flour. Therefore, recipes should be adjusted or immediately look for them using the flour that will be used instead of wheat.

Next, see some subtleties that should be considered when replacing wheat flour with other types:

• To replace ordinary flour in yeast rolls, bread, pies, you should know that not all types of flour are completely interchangeable. For this type of baking, whole grain flour, rye (and then only partially you can replace it with wheat flour: 1 to 1), flour from half a half, spel.
• If baking without yeast, then wheat flour can be replaced by any flour without gluten, whole -grain flour, rye, potato and starch. Only the properties of these products should be taken into account. For example, flour without gluten needs a greater content of fluid in the test and requires binding ingredients. These are ranked: eggs, xantan gum.
• When replacing flour in the dough, you will get a slightly different taste of the finished dish. That is, both the taste and aroma of the finished baking will change somewhat.
• If you decide to cook baking without gluten, then immediately choose recipes with the products you need. Just replacing wheat flour in the recipe will not work, the number of products will change and the composition of the dough, taking into account the properties of one or another flour.
• Not always in recipes you can completely replace wheat flour. Sometimes, in order not to lose the taste of the dish and not spoil its texture, the product should only be replaced in part.

If you are planning to try something new, you can experiment. To get a not too high -calorie product, you can replace wheat flour with buckwheat, rice, linen, etc. flour. Do not be afraid of experiments. Perhaps thanks to them you can find such pastries that you can’t recover from and experience a unique feeling of saturation and bliss.

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How to replace flour in pancakes?