One of the questions I receive most as a Nutrition major is how to make recipes healthier. Well, let me tell you, altering recipes is not something that is particularly focused on here at Arizona State University. I have, however, done some experimentation on my own - as I obviously love to bake and cook.
The substitution I'm going to suggest here is whole wheat flour, however for most recipes you do not wish to completely omit the All Purpose flour. I've found that in most cases (pizza dough, cookies, etc) you can substitute up to half of the original amount with whole wheat flour and not miss out on the taste or the texture. Remember though, if you do more than half you usually end up with something that is far too glutenous to cook nicely with the original amounts of the other ingredients.
Don't believe it? Go try a half and half pizza dough, and see how you like it. I personally have never been a fan of the taste of whole wheat - so when something gets my approval, it cannot taste ALL that healthy.
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