Traditional recipes for muffins, breads and even pies and cakes can be made more healthful by substituting some whole grain flour for traditional all-purpose white flour. Whole grain flour adds vitamins, minerals and fiber, which helps keep your appetite in check.
The trick to tasty baked goods is to not replace all the white flour. Whole grain flours contain a higher level of protein than do refined flours, which can make muffins and cookies tough. You may also need to supplement the recipe with more liquid as the higher fiber content may thicken batters and dry out dough.
Consider these substitutions:
Whole-wheat pastry flour: Low protein content keeps delicate baked goods tender.
Oat flour: A great gluten-free substitution for cookies, cake and quickbreads, such as scones and muffins.
Buckwheat flour: Adds a nutty flavor to pancakes and waffles. This flour can also be used in cake, bread and piecrust.
Whole Grain Waffles
- 4-6 Servings
- Prep Time: Overnight
- Cooking Time: 30 Minutes
- 2 cups low-fat buttermilk
- ¼ cup skim milk
- ⅔ cup quick-cooking rolled oats
- 1 large egg
- 1 tablespoon brown sugar
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 3 tablespoons melted butter
- 3 tablespoons vegetable oil for waffle iron
Mix the two milks and oats in a small bowl and leave overnight, covered, in the refrigerator.