Using Flour/Whole Wheat Flour

Use wheat in recipes your family already likes. Then it is not totally unfamiliar and you know the recipe is good.

Try wheat in desserts first--who can turn down a cookie?

Do not feel you must use 100 percent whole wheat. Half white and half whole wheat gives excellent results.

HOW TO SUBSTITUTE WHOLE WHEAT IN YOUR FAVORITE RECIPES:

Wheat flour is heavier then white flour and needs more leavening in yeast bread, use more yeast and/or let it raise longer.

In baking powder leavened products: Increase baking powder by 1 teaspoon for each 3 cups of whole wheat flour.

Recipes using baking soda need not be adjusted in baked products using eggs. Separate the eggs and beat the whites until stiff. Then fold in just before baking. For extra lightness, an extra separated egg may be added. Good for waffles and especially cakes.

HOW TO STORE ANY FLOUR:

Store flour in an airtight canister in a cool, dry place. For longer storage other then dry packing your flour, wrap tightly in a plastic storage bag and refrigerate or freeze. Always bring to room temperature before using.

HOW TO MEASURE FLOUR:

Spoon sifted flour lightly into a measuring cup and level off with a knife or other flat utensil. Do not pack down.

There are 3 1/3 cups of flour per pound and approximately 17 cups per 5 pound bag.

HOW TO MAKE CAKE FLOUR:

Take 1 cup all-purpose flour, and remove 1 tablespoon flour and replace with 1 tablespoon cornstarch. Mix well together and sift. It is now ready for baking.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 99)