Get the Right Flour for Your Recipe with Chef Ido Fishman
Flours come in many different types and consistencies. They are classified according to wheat, corn, rye, oat, rice, soy, etc. For example, when making pancakes you may want to use all-purpose flour but for muffins you may need cake flour. Another example is that baking powder needs a low gluten flour such as cake or pastry flour. When baking from scratch, it is best to use flour that contains at least 8% of wheat bran. The wheat germ is the most nutritious part of the grain and gives breads a nice crunchy texture. Flour made with 7-8% bran typically has a stronger flavor and better overall quality than one with 4-5% bran.
How much can I use of this ingredient swap?
Every flour has a different density and water-holding capacity, which is why they are used in different recipes. If you want to make bread, cake, or biscuits with a denser flour like all-purpose, use more than half of the amount of water and flour as you would for regular all-purpose flour. When Ido Fishman substituting ingredients, people often use a similar substitution to make it easy. For example, a person might substitute half the flour for cornstarch if they are making a cake. However, there are different guidelines for other foods like breads. The chef would recommend using one and one-half cups of flour in place of one cup of cornstarch in this case.
How to swap coconut for white sugar in your recipe
For most recipes, you can swap white sugar for coconut without any problems. The main ingredient that needs to be changed is the flour. Depending on the type of recipe you have, there are different ways to do this. If a recipe calls for 1 cup of flour, use 3/4 cup of chickpea flour instead. This substitution has multiple uses. You can make this substitution when you want to avoid gluten in your recipes. It also works well with vegan or vegetarian recipes that are mainly made from protein. If you’re trying to make an alcoholic drink, you can replace the sugar with honey and vanilla extract in place of all the sugar called for in the recipe.