![]() However, freshly ground whole wheat flour is often lighter in texture, making a one to one substitution possible. I substitute my freshly ground whole wheat flour (made from hard white wheat) one for one in recipes that call for white flour.You can read more about the sweeteners I prefer and why I prefer them here!!.If a recipe calls for corn syrup, I use Grade B Maple Syrup instead, substituting it one for one. I use maple syrup for liquid treats like Chocolate Milk and Smoothies and Ice Cream. ![]() Real Grade B Maple Syrup can be substituted for white or brown sugar, but I don’t often bake with it (ooh, except for Coconut Macaroons!). ![]() If anything, I find that honey makes quick breads, muffins and cookies more moist…and that’s never a bad thing if you ask me! I have not found that substituting honey causes much difference in the consistency of a recipe, even though honey is a liquid and sugar is not. Honey has a rich flavor and is sweeter than sugar. This means that if a recipe calls for one cup of white or brown sugar, I only use 1/2 to 2/3 cup of honey.
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