I am trying to use whole wheat flour more in my baking. I use it now in baking bread, but I was wondering if anyone could tell me how to use it in baking cookies, cakes, etc.? Do I just add a little whole wheat flour with the white flour? I don't want to make it a major change that the family will refuse to try so I was wondering if I would just add a little or what? Also, if anyone has any great muffin or cookie recipes? Thanks.

yolo

I'd be interested in learning about this too. I know a few people here that will give us an answer, yolo! :)

I don't remember were I got this info. but you can use up to 1/2 wheat flour for any recipie and it won't change the recipie.

I think I might have gotten that from a WIC cookbook.

I use freshly ground whole wheat flour in all my baking and cooking. I have a Whisper Mill and grind all my own grain.

You need to experiment when you first start using whole wheat flour. If the recipe calls for 3 c. flour, use 2 c. white flour and 1 c. whole wheat to begin with. Continue to add more whole wheat each time you make the recipe.

Its an acquired taste and when you use whole wheat flour, the texture will also be different.

Experimenting is half the fun of baking. The first couple of times I make cookies with all whole wheat flour, I got a few funny looks, but now the kids won't eat anything with white flour in it.

Yolo are you wanting only whole wheat flour recipes?

Yes, you can add it in with your white flour.
Like CJ said, if it calls for 3 cups use 2 white and 1 wheat, or you can do like I did and use half & half 1 1/2 cup wheat 1 1/2 cup white.

Let me know which kinds of recipes you want and I will either post them or e-mail them to you.
:smball:

Thank you everyone. Ellise I am interested in muffin recipes using some whole wheat flour. I thought I could use part whole wheat like I do with the bread. I am really interested in low-fat muffins if you have any recipes. My family history is bad for heart disease, and I am trying to keep my cholesterol numbers down. I cook low-fat, low cholesterol meals and have recipes, but like anything else, you seems to get stuck making the same things over and over.

Homesteadmamma: I wish I was as advanced as you and could actually grind my own wheat, etc. I haven't gotten that far yet. I buy whole wheat flour at the store. I agree with you that experimenting with recipes is half the fun of baking and cooking. I would like to cook more recipes with brown rice, too. Any help you gals can give me recipe wise will be greatly appreciated.

yolo

Whole Wheat Cornmeal Muffins

2/3 cup cornmeal
2/3 cup whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup milk
1 egg
2 tablespoons oil


Mix together cornmeal, whole wheat flour, sugar, baking powder, and salt in a large bowl.
Set aside.
In another bowl, combine milk, egg, and oil.
Pour into cornmeal mixture and stir until just barely moistened; the batter will be lumpy.
Spoon batter into muffin tins, filling two-thirds full.
Bake in a 400 degree oven for 20-25 minutes until lightly brown. Remove and place on wire racks to cool.
Makes 1/2 dozen muffins.

Pineapple-Bran Whole-Wheat Muffins

12 servings

1 c Whole wheat flour
1 tb Baking powder
1/4 ts Salt
1 1/2 tb Brown sugar
1 ea Egg
1 c 100% all-bran cereal
1/3 c Skim milk
1/4 c Vegetable oil
8 oz Can crushed pineapple w juic

Mix the flour, baking powder, salt, and sugar.
Beat the egg slightly.
Add cereal, milk, and oil to the egg.
Stir to combine.
Let stand for 2 min. or until the cereal has softened.
Stir the pineapple, including the juice, into the mixture.
Add flour mixture, stirring only until combined.
Spoon the batter evenly into a paper-lined muffin tin and bake at 400F for about 25 min.
Serve warm. Cal: 100, Fat: 1g.

Whole Wheat Cranberry Muffins

These delicious, hearty muffins have the goodness of whole wheat flour and bran. Try one for breakfast.

1 cup all-bran cereal
1 1/4 cups 2% milk
1 1/2 cups whole wheat flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/4 cup vegetable oil
1 tablespoon finely grated orange peel
1 cup cranberries, rinsed
3/4 cup chopped and toasted walnuts

Preheat oven to 400°F. Grease or line muffin tins with paper cups.
Combine bran and milk in a bowl and set aside to soften for 5 minutes.
In another large bowl, mix together whole wheat flour, sugar, baking powder and salt with a fork.
Add egg, oil, and orange peel to bran mixture.
Stir to combine.
Pour into dry ingredients and stir until evenly moistened.
Stir in nuts and cranberries.
Spoon into muffin cups, about 2/3 full.
Bake about 20 minutes, until tester comes out clean
Makes 1 dozen muffins.

Thank you. These are definitely what I was looking for! I can't wait to try them. Thank you so much.

yolo