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diabetics and flour

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 18 Mar 2003 17:20:38 -0800
v103.n015.10
QUESTION:

Can whole-wheat flour be used instead of white flour in a recipe?

ANSWER:

Yes. To substitute one for the other, replace every cup of all-purpose 
white flour with one cup of whole-wheat flour minus one tablespoon. You can 
make the transition to whole-wheat flour more gradual by first replacing 
just half of the white flour with the same amount of whole-wheat flour and 
then, gradually over time, increasing the proportion of whole-wheat flour. 
Because whole-wheat flour provides more fiber as well as several minerals 
and natural phytochemicals, the greater the proportion of whole-wheat 
flour, the better.

Also, "white whole-wheat" flour is now available in many supermarkets and 
specialty stores. This product is nutritionally the same as whole-wheat 
flour, but the taste and texture of final products are a bit lighter.

Source: THE DIABETIC NEWSLETTER http://diabeticnewsletter.com

Published every other Monday by The Diabetic Gourmet Magazine
Visit The Diabetic Gourmet Magazine at http://diabeticgourmet.com