Think outside the boxMore good news: Jullapat says it’s not so difficult to swap one whole grain flour for another if the one you have isn’t the one that’s called for. Similarly, you could try substituting other flours in the same family for one another (chickpea flour for lentil flour, for example, since they’re both legumes). You can also incorporate whole grain flours into recipes that don’t call for them. Jullapat recommends swapping out no more than 25% of the total flour in your recipe for whatever whole grain you want to use. So, if a cake calls for 1 cup of all-purpose flour, you would use ¾ cup all-purpose and ¼ cup whole grain flour.
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