angie941mx Posted 9 Feb 2006 , 9:42pm
post #1 of

it is possible to replace the flour (all-purpose) with flour of wheat in any recipe


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17 replies
ashianadotkom Posted 9 Feb 2006 , 9:50pm
post #2 of

I have replaced it partiallly. I think it will be too heavy to replace it all.
What are you baking??

MelC Posted 9 Feb 2006 , 9:52pm
post #3 of

All purpose is a wheat flour...

You can sometimes replace AP with whole wheat flour... but not always.

A good source of flour info is Rose Levy Berenbaum's blog...

http://www.realbakingwithrose.com/

angie941mx Posted 9 Feb 2006 , 11:12pm
post #4 of

Thanks for his interest in my question

The flour that I want to replace is plain flour, self_raising with flour of wheat in any recipe of pastries, cakes and if it is possible as I do it icon_biggrin.gif

gcc Posted 10 Feb 2006 , 4:28am
post #5 of

Angie941mx

Plain flour has no raising agent in it. You can use it for pastry.I sometimes use half plain and half whole wheat flour for pastry. Savoury style pies etc. If you want to use plain for cakes you have to add either baking powder or baking soda for it to rise.
Self-raising flour has as it suggests raising agents already in it. You can use this for cakes etc
Hope I've read your post correctly.
Karen

bakersofcakes Posted 10 Feb 2006 , 4:38am
post #6 of

I'm not sure if I understand, but it seems that you are wanting to use whole wheat flour instead of plain all-purpose flour, right? If so, I've tried Bob's Red Mill Whole Wheat Pastry Flour in cookie recipes before. The texture is different than regular whole wheat flour, more evenly ground, & I've used it as a 100% replacement for all-purpose flour before.
http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=426

Now, I've never tried to make a cake with it, but I think you probably could. I'd do a test cake first to see if it works, though.
HTH,
bakersofcakes icon_smile.gif

angie941mx Posted 10 Feb 2006 , 5:05pm
post #7 of

Thanks for answering my question. icon_smile.gif

Right bakersofcakes that is what I want to make " replace the all-porpuse flour with the whole wheat flour "
I am going to experiment with a cake replacing the flours 100 % I hope to tell you soon as my cake is baking.


Angie thumbs_up.gif

sorry my english is not good icon_lol.gif

Alien_Sunset Posted 10 Feb 2006 , 7:01pm
post #8 of

I replace Ap flour with whole wheat in some of my cakes every no and then. I find you have to reduce the amount of flour, because whole wheat has more gluten and is more absorbent. Also I like to add a little cornstarch to help lighten the cakes further. Otherwise you would end up with a heavy dry cake.

The formula I usually use is for every cup of AP use 3/4 cup WW + 2 Tbsp cornstarch.

SquirrellyCakes Posted 10 Feb 2006 , 7:07pm
post #9 of
Quote:
Originally Posted by angie941mx

Thanks for answering my question. icon_smile.gif

Right bakersofcakes that is what I want to make " replace the all-porpuse flour with the whole wheat flour "
I am going to experiment with a cake replacing the flours 100 % I hope to tell you soon as my cake is baking.


Angie thumbs_up.gif

sorry my english is not good icon_lol.gif



No, you cannot replace all-purpose flour by the same amount of whole wheat flour in anything and get the same results. You can replace a portion of it in cookies, sometimes a portion of it in homemade bread type loaves but you cannot replace 100 percent when making a cake. The whole wheat flour has too much gluten and you will end up with a very tough cake, it just cannot be done. With some recipes you may get away with say 1/2 cup of whole wheat flour in a recipe calling for 3 cups but even that small amount will effect the texture of your cake to some degree. Many recipes in some countries use a small amount of whole wheat flour in addition to plain flour and self-rising flour like Australia for example.
Also, the flours vary much from one country to another, not sure if that has a bearing on your question.
Hugs Squirrelly

angie941mx Posted 11 Feb 2006 , 3:51am

Thanks to all for offering to me yours knowledge, tips and comments in my doubt.
I was lucky to read again my question in the forum before to make my experiment and found more information
I am not going to use the whole wheat flour to 100 % only one small part as yours advices they say, I hope to have soon comments with the use of the whole wheat flour

SquirrellyCakes Posted 11 Feb 2006 , 3:57am
Quote:
Originally Posted by angie941mx

Thanks to all for offering to me yours knowledge, tips and comments in my doubt.
I was lucky to read again my question in the forum before to make my experiment and found more information
I am not going to use the whole wheat flour to 100 % only one small part as yours advices they say, I hope to have soon comments with the use of the whole wheat flour



Bonjour Angie,
Je suis en Ottawa. J'aie une amie (Meg1) en Montreal. Ok, I understand more French than I can speak. She is on another site,
www.r-bdesigns.com and presently attending a Patisserie course in Montreal. Elle parle francais.
Hugs Squirrelly

chaptlps Posted 11 Feb 2006 , 4:02am

I went shopping today for stuff for dd's cake and came across a whole wheat flour that is milled just for cakes and cookies and stuff. found it in the specialty flours section of the baking aisle it's called (at least i think this is what it's called) Bill's (or bob's) Red Mill whole wheat cake flour. Next time I go I wwill see if there is a web site on the package so one can see if they have any decent recipes.
Yeah that one (about 3 posts above) icon_redface.gif

SquirrellyCakes Posted 11 Feb 2006 , 4:25am
Quote:
Originally Posted by chaptlps

I went shopping today for stuff for dd's cake and came across a whole wheat flour that is milled just for cakes and cookies and stuff. found it in the specialty flours section of the baking aisle it's called (at least i think this is what it's called) Bill's (or bob's) Red Mill whole wheat cake flour. Next time I go I wwill see if there is a web site on the package so one can see if they have any decent recipes.
Yeah that one (about 3 posts above) icon_redface.gif



Just wanted to say that the flour brands in the U.S. are not the same as the ones in Canada.
I am posting what it says on the Robin Hood Site about using the whole wheat all-purpose flour.
Also, you can order a whole wheat pastry flour from this place in B.C. As far as I know, there is no Canadian manufacturer of a whole wheat cake flour and the pastry flour has a higher gluten count than you would normally want for a cake. I am not certain though what you can get at commercial bakery supply stores and Quebec sometimes has different products available to it.
From the Robin Hood Site - Quote
Next time youre preparing a recipe that calls for all purpose flour, use Robin Hood All Purpose Whole Wheat Flour instead. Youll delight in the pleasant nutty flavour, texture and appearance it adds to your baked goods. By using whole wheat flour, note the character of your recipe will change. Do not substitute whole wheat flour in delicately textured cakes such as Angel Food Cake and Chiffon Cake.
End of Quote
Here is a site in B.C. where you can order a pastry flour that is whole wheat.

http://www.gallowaysfoods.com/aboutus.html For a whole wheat pastry flour.

SquirrellyCakes Posted 11 Feb 2006 , 4:31am

Oh yes and to further confuse things, in Canada it is called cake and pastry flour and in the U.S. it is called cake flour. Our gluten counts are slightly different in our flours here too, just a tad.
Hugs Squirrelly

angie941mx Posted 11 Feb 2006 , 10:54pm

Hi!!!
Today I made a cake with the combination of two types of flour (1 cup all_purpose flour and 1/2 of whole wheat flour)
The result was good (mmm delightful) thumbs_up.gif
Is right SquirrellyCakes the textured is not delicately.


Thanks to all
I have learned that there are a lot of differences with the use of the flours
* to use a flour of good quality
* sift the flour several times before using
* types of flour thumbs_up.gif

angie941mx Posted 12 Feb 2006 , 12:07am
Quote:
Originally Posted by SquirrellyCakes

Quote:
Originally Posted by angie941mx

Thanks to all for offering to me yours knowledge, tips and comments in my doubt.
I was lucky to read again my question in the forum before to make my experiment and found more information
I am not going to use the whole wheat flour to 100 % only one small part as yours advices they say, I hope to have soon comments with the use of the whole wheat flour


Bonjour Angie,
Je suis en Ottawa. J'aie une amie (Meg1) en Montreal. Ok, I understand more French than I can speak. She is on another site,
www.r-bdesigns.com and presently attending a Patisserie course in Montreal. Elle parle francais.
Hugs Squirrelly




Bonjour SquirrellyCakes

Je suis a Montreal (westisland) je ne parle pas bien l'anglais et le français
Je parle l'espagnol , je suis mexicaine j'ai arrive au Canada 2002.
J'adore faire des gâteaux , J'ai commencé l'année passée je suis très nouvelle dans le sujet des gâteaux et j'apprends seule je n'ai pas pris de cours de pâtisserie ou de gâteaux.
icon_redface.gif
une question ton amie donne les cours ou elle va aux cours

adieu et j'espère apprendre beaucoup de toi.

SquirrellyCakes Posted 12 Feb 2006 , 5:33am

Bonjour,
I find that both your English and French are good!
My friend Meg is a student in a patisserie course in Montreal, not a teacher. She is very talented, a wonderful decorator and also a very nice person! She may be able to give you information on where she gets her baking supplies in the Montreal area.
I am happy that your cake turned out good!
Glad to see you on the site, welcome!
Hugs Mary Lou

bakersofcakes Posted 15 Feb 2006 , 1:47am

Sorry, I didn't realize you were in Canada. I don't know if or how much whole wheat flour would or wouldn't work. I only tried this particular whole wheat pastry flour with cookies, cookie bars, etc. I was just saying the flour seemed a lot different than regular whole wheat flour. It's much softer & very silky to the touch. I hope I didn't mess up your cake! icon_redface.gif

The site is www.bobsredmill.com
-bakersofcakes icon_smile.gif

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