Can I substitute the self raising flour for rye flour in this recipe?!


Question: Can I substitute the self raising flour for rye flour in this recipe!?
I found this recipe, and it's sounds so tasty and healthy, except for the flour!. Will it still work with a healthy flour, like rye, or whole wheat!?http://www!.reynardsfeast!.net/2006/07/ban!.!.!.Www@FoodAQ@Com


Answers:
Self -raising flour contains elements to help the baked products rise that regular flour does NOT contain!. You have to add it!. Here is a substitute for going from Self-rising flour to all-purpose flour:

Flour, Self-rising Substitute
For 1 cup, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/8 teaspoon salt!.

Sources: http://www!.cdkitchen!.com/features/tip/23!.!.!.

HOWEVER, because you are using a rye flour!. I know that whole-wheat is a denser flour, so you use less!. I am not sure about rye!. So, in addition to the above substitue if using whole wheat flour you would read the recipe like this:

Whole-wheat flour produces denser baked goods than white, so you'll need to use less of it: 3/4 cup plus 2 tablespoons, instead of 1 cup of white flour!. Breads made with whole wheat flour don't rise as high because the bran tears the elastic strands of gluten in the dough!.

For yeast breads
light rye flour (Replace up to 40% of the wheat flour in a bread recipe with this and knead gently!. Try increasing the yeast so that the bread rises more!. Rye flour imparts an interesting, slightly sour flavor to breads!. Contains some gluten!.) OR
medium rye flour (Replace up to one-third of the wheat flour in a bread recipe with this and knead gently!. Try increasing the yeast so that the bread rises more!. Rye flour imparts an interesting, slightly sour flavor to breads!. Contains some gluten!.) OR
dark rye flour (Replace up to one-fourth of the wheat flour in a bread recipe with this and knead gently!. Try increasing the yeast so that the bread rises more!. Rye flour imparts an interesting, slightly sour flavor to breads!. Contains some gluten!.) )
http://www!.foodsubs!.com/Flour!.html

Hopefully some of those links and tips will help! Just make the correct substitutes and you it should work out for you!. Personally, I would go with the wheat flour!. You can use less, not sacrifice taste as with the rye you would add that sour note, and you can substitute effectively, especially because you need to add your own rising agent!. Rye substitution seems to be a little more arbitraryWww@FoodAQ@Com

Generally speaking, when using self-rising flour, omit baking powder, soda and salt in most recipes!. Do not use self-rising flour in yeast breads!.

To avoid disappointments after a lot of work, use the flours call for in the specific recipe!. I also stick to recipes included in web pages for well known brands, because these have been tested so many times!. They are usually simple and produce great results, after all, no name brand wants to loose customers in such a competitive environment!.

Another general rule when wanting to use whole wheat flour in recipes that call for all purpose flour is to only substitute half of the all purpose with the whole wheat!.

To not be disappointed, use self-rising only with recipes that call for this specific flour!.

Best of luck!Www@FoodAQ@Com

Whole wheat pastry flour works great in recipes that call for baking soda or baking powder!. Naturally white whole wheat flour is a great choice too!. Bob's Red Mill is a good brand!. Be sure to use the substitution chart someone else gave you to add the leavening back in since you're not using self-rising flour!.Www@FoodAQ@Com

The gluten level between white and ww or rye flour is different!. Which can effect things, but banana bread should be ok!. It is more of an issue in yeast breads

http://www!.foodsubs!.com/Flour!.htmlWww@FoodAQ@Com





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