Foodie Friday: Using Whole Wheat Flour





*Tips*:  Using Whole Wheat Flour


  • Use when in recipes your family already likes, so it is not totally unfamiliar and you know your family will eat it.
  • Try wheat in desserts first--who can durn down a cookie?
  • Don't feel you have to use 100% whole wheat flour. Half white and half wheat gives excellent results.
  • when substituting whole wheat flour for white in your favorite recipes, remember:
  1. Wheat flour is heavier than white flour and needs more leavening.
  2. In yeast breads, use more yeast and let it rise longer.
  3. In recipes that use baking powder for leavening, increase baking powder by 1 tsp. for each 3 cups of whole wheat flour.
  4. Recipes using baking soda do not need to be adjusted.

Here is one of our families favorite breakfast recipes and alterations to use items from your food storage and subsitiute Whole Wheat Flour.


German Pancakes
6 eggs (dry whole egg powder and an equal amount of water)
1 cup milk (try using Country Cream Milk)
1 cup flour (whole wheat or unbleached white flour)
1/2 tsp. salt

Preheat oven to 450 degrees. Mix well with beaters. Pour onto well-oiled 9x13 pan (try using palm-shortening oil). Bake for 15 minutes. Top with Vanilla Syrup and serve hot.




Vanilla Syrup

1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp. baking soda
1 tsp. vanilla

Melt butter in a heat safe container*. Add sugar and butter and heat until sugar is dissolved (about 45 seconds in a microwave). Add baking soda and heat for 15 more seconds. Remove from heat and stir in vanilla.

*melt in microwave, stove top, in a Sun Oven, or any other food safe heat source

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