| T O P I C R E V I E W |
| Patsy |
Posted - Sep 02 2008 : 06:58:58 AM
It will soon be time for fall food and we love gingerbread around here.
Do you think it would work using whole wheat flour instead of white to make gingerbread? I would hate to waste a whole recipe if it wouldn't work.
Has anyone ever tried this? Do you think you would have to alter any of the other ingredients?
I think that if a mortal ever heard the voice of God, it would be in a garden at the cool of the day. (F. Moore)
Patsy
|
| 3 L A T E S T R E P L I E S (Newest First) |
| electricdunce |
Posted - Sep 02 2008 : 09:04:36 AM
I use whole wheat pastry flour in some recipes and usually have fine results, I would think it would be fine for gingerbread....
Karin
Farmgirl Sister #153
"Give me shelter from the storm" - Bob Dylan
http://moodranch.blogspot.com
http://domesticnonsense.etsy.com |
| Leezard |
Posted - Sep 02 2008 : 07:45:33 AM
Maybe try running the flour through a food processor or blender to make it a little finer, I have heard of people doing that to regular flour to make it lighter like pastry flour for baked goods. I also have used whole grain flours, mostly spelt, with baked goods and had a pretty good result.
http://ruby--slippers.blogspot.com/
www.leezard.etsy.com |
| Jami |
Posted - Sep 02 2008 : 07:13:23 AM
I make all of my baked goods with whole wheat flour...it's got the WW flour texture but things seem to come out fine..yes, have done gingerbread too. Sometimes I'll use more wet ingredients to get a finer texture. I made a gingerbread house last year and it worked just fine.
Jami in WA
Farmgirl Sister #266
http://woolyinwashington.wordpress.com/ |
