Women who want to lose weight deny themselves mouth-watering pastries, fearing to gain weight again. Especially for them, nutritionists have created a list of ingredients that can replace high-calorie wheat flour without the risk of gaining extra pounds.
Low-calorie replacement
Wheat flour can be easily replaced with rice, corn or almond flour, the latter is prepared even at home, grinding raw almonds in a blender or coffee grinder. Also, buckwheat, coconut or flaxseed flour will serve as an excellent substitute, which, in addition to their low calorie content, also have a lot of useful properties.
As for the proportions, to replace one tablespoon of wheat flour, you will need 0.5 tablespoons of corn or potato starch, 0.5 tablespoons of arrowroot rhizome starch, 2 tablespoons of cassava flour or 0.5 tablespoons of rice flour. To make baked goods more tasty, you should use not one, but several types of flour when preparing it.
To replace one cup of wheat flour, you need to take 0.5 cups of barley flour, 0.75 cups of coarse oatmeal, 1 cup of corn flour, 0.6 cups of potato flour, 1 incomplete cup of finely ground corn flour, or 0.9 cups of rice flour … Also, 1 cup of white flour can be replaced with 1.25 cups of rye flour, 1 cup of coarse rice flour, 0.5 cups of rye flour mixed with 0.5 cups of potato flour, 1, 3 cups of ground oatmeal, 1 tbsp. soy flour mixed with 0.75 cups potato flour or 0.7 cups rye flour mixed with 0.3 cups potato flour.
Replacement secrets
When replacing wheat flour with the above ingredients, you need to know some secrets that will allow you to make good and lush baked goods. For example, the use of corn and rice flours of coarse grinding can give the dough lumpiness and heterogeneity. To prevent this from happening, you need to mix these two ingredients with water (according to the proportions of the recipe), boil, cool and add the rest of the ingredients. Soy flour should always be mixed with other flours, and flour mixture and wholemeal flour should never be sieved. The dough, which lacks wheat flour, eggs and milk, must be baked over low heat.
Before adding the liquid, the flour mixture must be thoroughly mixed with the rest of the bulk products. 2.5 teaspoons of baking powder is placed on 1 glass of coarse flour - while the dough from such flour will last longer than the dough from wheat, and it will also turn out to be thinner or thicker.
When replacing wheat flour, it is recommended to bake cookies, rolls or other small items that will bake better. It should also be remembered that non-wheat baked goods dry out quickly, so they must be stored in an airtight container, and use corn or ground rice flakes for breading.
