What To Use Instead Of White Flour
There are many different types of flour to use in baking and Cooking if you either cannot or do not want to use the usual white, all purpose variety. Gluten allergies also prohibit many people from enjoying the Foods and baked goods they enjoy but using alternative flours is one simple way to solve that problem.
Corn flour comes from milled corn and is often used along with cornmeal for making breads and muffins. Corn flour also works well for pancakes and waffles as does cornmeal, which comes from either ground yellow or white corn.
Soy flour works best when used in conjunction with other types of flour and it offers a distinctive nutty taste. Soy flour also has a high fat content and contains a high amount of protein. Use soy flour for making baked goods like brownies, cookies, and breads with fruits and nuts.
Brown rice flour is valued for its health benefits as it contains bran. This particular type of flour is often used for making muffins and breads and even healthy cookies. White rice flour regularly appears in gluten free recipes for baked goods. It features a bland taste and works well with most all other types of flours. You may also see white rice flour in recipes for Asian dishes and it is sold in Asian markets as well as in health Food stores.
Whole wheat flour is a healthy alternative to white flour but it is often used along with the all purpose variety for adding texture and nutrients. Whole wheat flour is made by using the enTire grain including the bran, which gives it its brown color. Use whole wheat flour as you would other types of flours but remember it has a shorter shelf life than its white, refined counterpart does.
Whole Wheat Pizza Dough Recipe
What You Need
2 1/2 cups whole wheat flour 1 cup all purpose flour 2 packages dry active yeast 1 teaspoon salt 1/2 teaspoon sugar 1 1/2 cup lukewarm water 1/2 teaspoon olive oil 2 tablespoons flour 2 tablespoons cornmeal The toppings of your choice
How to Make It
Using a mixer fitted with a dough hook, combine both types of flour, the packages of yeast, salt, and sugar. Gradually add the warm water while the machine is mixing and knead on the low setting for about 10 minutes or until the dough is firm and smooth.
After mixing, add the olive oil and mix again for about 10 seconds to coat the dough.
Cover the mixing bowl with plastic wrap and set in a warm location to rise for about 2 hours or until doubled in size.
Just before the dough is done rising preheat the oven to 500 degrees Fahrenheit. If you are using a pizza stone, be sure to preheat it in a cold oven.
Divide the dough in half and place on a flat, floured surface like the kitchen counter. Form each dough section into a ball then stretch into a circle. Use a rolling pin coated with flour to roll the dough out into a large, thin circular shape.
Sprinkle cornmeal onto a large baking sheet and add your toppings. Transfer to the pizza stone or bake on the baking sheet for about 10 minutes or until the crust is golden brown.
Repeat the process with the second round of dough or freeze it in a freezer bag for later use.
Makes 2 thick medium sized crusts or 4 thin crusts.
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