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Forum
-> Household Management
-> Kosher Kitchen
amother
Cobalt
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Sun, Jun 14 2015, 1:02 pm
I'd love to make some healthier muffins and looking for suggestions on what sort of whole wheat to use. Regular, white whole wheat, something else?
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browser
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Sun, Jun 14 2015, 1:07 pm
spelt is great for baking- rises higher than wheat, much less gluten and higher protein content
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mirror
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Sun, Jun 14 2015, 1:54 pm
If you want it to rise higher then you can add gluten if you are not allergic or zathan gum.
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amother
Cobalt
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Sun, Jun 14 2015, 2:05 pm
What does whole spelt taste like?
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myself
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Sun, Jun 14 2015, 2:50 pm
amother wrote: | What does whole spelt taste like? |
Honestly, none of us can tell the difference.
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The Happy Wife
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Sun, Jun 14 2015, 3:09 pm
White wheat for all my baking.
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amother
Plum
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Sun, Jun 14 2015, 6:20 pm
Devoirie wrote: | If you want it to rise higher then you can add gluten if you are not allergic or zathan gum. |
its spelled xantham gum if op is looking. It is really not needed in baking other than gluten free baking.
I use whole spelt in all my baking and interchange it 1:1 for whole wheat. When I did use whole wheat, it was white whole wheat (soft white wheat) for baking.
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imachossid
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Mon, Jun 15 2015, 12:36 pm
Mishpacha white whole wheat flour -unbleached
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