how to substitute spelt flour for allpurpose flour

How to Substitute Spelt Flour for All‐Purpose Flour.

Most traditional baking recipes call for all-purpose flour to provide structure to cookies, cakes, breads, and other baked goods. If you have a wheat allergy or sensitivity, though, all-purpose flour is off limits. Spelt flour is an ideal alternative because it is wheat-free and has a delicious, nutty flavor. However, substituting spelt for all-purpose flour requires adjusting your recipe just a bit so you get the same moist texture and structure for your baked goods that you would with all-purpose flour.

Method 1 Making the Basic Substitution.

1. Use white spelt flour instead of all-purpose flour. Spelt flour is available in two varieties: white and whole. White spelt flour has the bran and germ removed so it will provide a lighter texture in baked goods. As a result, it’s the best substitute for all-purpose flour in your favorite recipes.

You can usually find white spelt flour at natural food stores and the organic section of traditional grocery stores.

2. Reduce liquids by ¼. Spelt flour is more water soluble than all-purpose flour. That means you don’t need to mix as much liquid into your recipes if you’re substituting spelt. Reducing the amount of liquid ingredients in the recipe by ¼ usually provides the best results.

If you’re making a recipe with a liquid that’s hard to reduce, you can increase the amount of flour than you use instead. For example, if you need to add whole eggs, increase the spelt flour by 10 to 15% instead of reducing the amount of the eggs.

3. Mix the dough or batter lightly. The gluten in spelt flour is different than the gluten in all-purpose flour, so it’s important to handle the dough or batter you make with it accordingly. All-purpose flour can be kneaded or mixed for a long time, but if you overmix spelt batters or doughs, you can wind up with crumbly baked goods. Knead or mix until the dough or batter is just combined.

Method 2 Adjusting the Amounts.

1. Start with just ¼ spelt flour to test. When you’re beginning to experiment with spelt flour substitution, it’s best to ease your way into it. Replace just ¼ of the all-purpose flour in your recipe with spelt and use all-purpose flour for the remaining ¾ to see how the finished product turns out. You can gradually begin to increase the amount of spelt when you know how it will affect the recipe.

If you’re only using ¼ spelt flour for a recipe, you don’t necessarily have to reduce the amount of liquid. See how the final product turns out before deciding if you have to adjust the liquids.

2. Use 100% spelt flour for pancakes. For pancakes, you can make a 1 for 1 substitution with spelt and all-purpose flour. The spelt will give the pancakes a rich, sweet whole wheat flavor, while still creating a moist, fluffy texture.

If you’re doing a 1 for 1 substitution with spelt in your pancakes, be sure to reduce the liquids by ¼.

3. Use half spelt and half all-purpose for cookies, muffins, and breads. With baked goods like cookies, muffins, or sweetbreads, having a moist, soft texture is important. Instead of using a 1 for 1 substitution with spelt and all-purpose flour, you’re better off using half spelt and half all-purpose. That will keep them from being too crumbly.

It usually isn't necessary to reduce the liquid in a recipe if you're using half spelt and half all-purpose flour.

4. Opt for 50% spelt flour with yeast breads. If you’re making a delicious yeast bread, using all spelt flour in place of all-purpose can lead to dry bread that has a pronounced whole wheat flavor. Using half spelt flour instead keeps the bread moist and provides a sweet, mild flavor.

You don't have to reduce the liquid if you're only using 50% spelt flour in your yeast bread recipe.

Method 3 Getting the Best Results.

1. Sift spelt flour. White spelt flour is less refined than whole spelt. As a result, it’s a good idea to sift it before mixing it into your recipes as a substitution for all-purpose flour. That will help break up any lumps and remove any chunks of bran.

2. Weigh spelt flour for accurate measurements. Spelt flour often weighs differently than all-purpose flour, so using a cup of spelt may not necessarily weigh the same as all-purpose. To be sure that you get the proper amounts, weigh the spelt flour on a food scale before adding it to a recipe.

1 cup of white spelt flour contains 102 grams, while 1 cup of all-purpose flour contains 125 grams.

3. Add baking powder for self raising flour. Spelt flour doesn’t allow baked goods to rise all that much. If you are replacing self-rising all purpose flour in recipe, mix in ¾ teaspoon (3 g) of baking powder for every cup (102 g) of spelt flour that you’re using to get a good rise.

Tips.

If you’re making less structured baked items, such as pie crust, you can try starting with more than ¼ spelt flour in your recipes.

Desember 05, 2019

how to check the freshness of baking powder

How to Check the Freshness of Baking Powder.

Baking powder is a leavening agent (something that helps doughs to rise) that’s often used in baked goods. Expired or old baking powder won’t create the same chemical reaction as fresh baking powder, and this means your bread, cookies, or other baked goods may not rise. When stored properly, baking powder can last for over a year, but if you're not sure if yours is still good, you can test it out before adding it to a recipe.

Part 1 Testing the Baking Powder.

1. Boil some tap water. Use tap water and fill a kettle to the minimum fill line. You only need ½ cup (118 ml) of hot water to test the baking powder, but filling the kettle to the minimum fill line will ensure the heating element doesn’t overheat. Turn on the kettle and bring the water to a boil.

Don’t use more water than you need, otherwise the kettle will waste energy heating the extra water.

2. Place some baking powder into a bowl. Measure 1 teaspoon (4.6 g) of baking powder into a heat-safe bowl, glass, or dish. Once the water has boiled, you'll pour it over the baking powder, so it’s important to use a dish that can withstand the heat.

You can actually use this same method to test the potency of baking soda as well.

3. Measure and pour the water. When the kettle boils, pour some of the boiling water into a half-cup measuring cup. Slowly pour the boiling water from the measuring cup over the baking powder.

To test baking soda instead of baking powder, add 1 teaspoon of white vinegar to the hot water before pouring it over the soda. The acid in the vinegar will react with the baking soda and activate it if it’s still good.

4. Watch for bubbling. Baking powder that’s still fresh and good to use will immediately start to bubble and fizz when you pour the boiling water over it. Fizzing and hissing means the baking powder is fresh and can be used as a leavening agent in baking.

The more bubbles the baking powder creates, the fresher it is.

Part 2 Finding Substitutions for Baking Powder.

1. Mix baking soda with cream of tartar. Baking powder is actually just baking soda mixed with a dry acid, so you can make your own baking powder in a pinch if what you have on hand isn't fresh. To make 1 tablespoon (14 g) of baking powder, whisk together 1 teaspoon (5 g) of baking soda and 2 teaspoons (7 g) of cream of tartar.

To make larger quantities of baking powder, mix baking soda and cream of tartar at a one-to-two ratio and store extras in an airtight container.

2. Combine baking soda and buttermilk. Another acid you can use to convert baking soda into baking powder is buttermilk. To make baking powder this way, combine ½ teaspoon (2 g) of baking soda with ½ cup (118 ml) of buttermilk. This baking powder alternative is best in recipes that already call for the buttermilk, such as:

Pancakes, Muffins, Biscuits, Waffles, Breading or batter, Doughnuts.

3. Mix baking soda with lemon juice or vinegar. Both lemon juice and vinegar contain acid that will help activate baking soda and turn it into baking powder. To make this alternative, combine ¼ teaspoon (1 g) of baking soda and 1 teaspoon (5 ml) of lemon juice or vinegar. This yields 1 teaspoon (5 g) of baking powder.

When making baking powder with a liquid plus baking soda, reduce the amount of other liquids in the recipe by the same amount. For instance, if you made 2 teaspoons of baking powder made with lemon juice and baking soda, reduce the milk in the recipe by 2 teaspoons.

Part 3 Storing Baking Powder.

1. Store baking powder in an airtight container. When stored properly, baking powder will last for 18 months or longer. One of the most important factors when storing baking powder is to keep it in an airtight container that doesn’t let in any oxygen. Good containers include Mason jars, Glass or plastic containers with tight-fitting lids, Metal or ceramic baking canisters with sealing lids.

2. Increase shelf life by storing it somewhere dry. When baking powder mixes with moisture, it clumps together and becomes less effective. Dry places to store baking powder for an extended shelf life include in a pantry, cupboard, or other moisture-free area. Don’t store baking powder in damp basements, under sinks, or in areas that are prone to spills or leaks.

The moisture found in the air contains water, yeast, and other elements, and all of these will change the chemical composition of the baking powder. Eventually, the baking powder will become unusable if it’s exposed to moisture.

3. Keep it cool. Another way to get the most life out of baking powder is by storing it away from heat. High temperatures may activate the baking powder, especially if it hasn’t been stored in a dry enough location. Pantries and kitchen cupboards that aren't near the oven are ideal for baking powder.

Desember 27, 2019

how to easy make hush puppies

How to Make Hush Puppies.

Hush puppies are an easy and delicious fried treat. Originating in the American South, they are a wonderful accompaniment to most meals, specifically seafood. Originally, legend states that southern fisherman used to cook hush puppies to feed their barking dogs, giving the treat its distinctive name.







Ingredients Rich Southern Hush Puppies.

2 cups (300g) corn meal.

1 cup (125g) all-purpose flour..

1 teaspoon (3g) baking powder

1/2 teaspoon (1.5g) baking soda.

1 1/2 (8.5g) teaspoons salt.

1 tablespoon (12.6) sugar.

1/2 large onion, diced.

1/2 cup (120ml) buttermilk.

3/4 cup (180ml) water..

1/2 cup (4oz) butter, melted

1 egg.







Method 1 Making Classic Hush Puppies.





Preheat a deep fryer to 365 °F (185 °C) or heat up 2 cups oil over medium-high heat. The most common oil used is peanut, but vegetable, sunflower, or canola oil will do as well. As the oil warms to its appropriate heat, start mixing up ingredients.

If you don't have a deep fryer, don't worry. You can use a piece of bread to check your oil's temperature as well.



Sift the dry ingredients -- flour, cornmeal, salt, sugar, baking soda and powder -- together. Use a fork or whisk to make sure everything is evenly mixed in.



Finely dice your large onion and add it to the dry ingredients. To dice an onion, cut it in half from end to end and peel off the skin. Cut off the tops -- the long, spindly end -- from each half. Then make long, vertical slices, following the onion's long, visible lines. Finally, cut horizontally across these long cuts to get small squares.

For even smaller pieces, stand the onion up on its end and cut each part in half once more before cutting your squares.



Melt the butter in the microwave in 30-second bursts, then stir it into the buttermilk. Put the butter in the microwave for 30 seconds. If it's not totally melted, add 10 seconds at a time until it has just turned liquid -- it doesn't need to be hot. In a separate bowl, mix this butter into the buttermilk.



Whisk the egg and water into the buttermilk. You want all of your wet ingredients to be together, well mixed, in this separate bowl. It can help to whisk the egg ahead of time so that it is already scrambled.



Add the wet ingredients into the dry ingredients. Pour your bowl of buttermilk mixture straight into the flours, salt, and sugar.



Mix until combined, without any chunks. You want a batter that is thicker than pancakes, but not so thick that it can't be stirred easily. Once it is all mixed in, stop -- you don't want to over stir. Use a rubber spatula for the best results.

If the batter is very wet and runny, add 1-2 more tablespoons of corn meal.

If the batter is thick and difficult to stir, add 1-2 more tablespoons of milk.



Test the heat of the frying oil, aiming for 365F/185C. A candy or frying thermometer is easiest, but it is far from your only option. Cut a 1-inch (2.5cm) piece of bread and drop it into the hot oil. If it is completely browned within 60 seconds, your oil is hot enough to fry with.

If the bread browns faster than 60 seconds, turn the heat down.

A kernel of popcorn will not pop until it's reached the right temperature, and can be used as another test subject when dropped in oil.



Drop 6-7 pieces of batter into the hot oil using a metal spoon. A normal spoon should have the right amount of batter. Dip it in cold water to prevent the dough from sticking, then scoop a roughly 1" (2.5cm) piece of dough into the hot oil.

Only cook 6-7 pieces at once to prevent cooling the oil with too much cold batter. If the oil gets too cold the puppies will take longer to cook and will come out greasy.



Turn puppies after one minute to ensure that they cook completely. Hush puppies will sometimes flip themselves, but if not you can use a slotted spoon to turn them over. This ensures all sides cook evenly.



Fry until golden on all sides. If they look nice and golden all over, they are ready to remove. While the exact time will depend on the size of the hush puppy and oil's heat, they shouldn't take longer than 2-3 minutes.



Rest finished hush puppies on a plate of paper towels to drain. This removes some of the excess oil from the surface, which helps the outsides cool into a crisp, delicious exterior. Enjoy!









Method 2 Making Recipe Variations.



Ingredients Simple and Easy Hush Puppies.

1 cup (125g) all-purpose flour.

1 cup + 2 tablespoons (175g) self-rising cornmeal.

1/2 cup (100g) white sugar.

2 eggs, beaten.

1 large onion, finely diced.

1/2 cup (120ml) milk or buttermilk.

1 teaspoon (2.8g) salt.



Simplify your liquids to just milk and two eggs for a denser, easier hush puppy. This recipe is much quicker and leads to a heavier treat than the light, airy puppies shown above. To make, simply mix the wet and dry ingredients separately, combine, and then cook as shown above:

Wet ingredients

2 eggs, beaten

1/2 cup milk or buttermilk

Dry ingredients

1 cup all-purpose flour

1 cup + 2 tablespoons self-rising cornmeal

1/2 cup white sugar

1 large onion, finely diced

1 teaspoon salt[8]



Consider a denser, all cornmeal variation. Instead of using a mixture of flour and cornmeal, get a more classic flavor by just using 2 cups of cornmeal. Use 2 eggs instead of 1 to help it hold together better.



Add a shredded green bell pepper for a Cajun/Creole twist. Green bell peppers are at the heart of Louisiana cooking, and some Cajun chefs can't do without them. To make them, use a mandolin or sharp knife to cut fine, small strips of pepper and add with the onion.



Throw in 8 ounces of fresh crab meat for crab cake hush puppies. To make them, mix the pulled and shredded crab meat into the buttermilk before adding to the dry ingredients. Cut the amount of all-purpose flour in half and cook like normal.

One cup of chopped raw shrimp can also be used for a seafood kick.

This recipe also goes well with the green bell pepper variation mentioned above.



Substitute a half can of beer for the buttermilk for a tangier, lighter treat. Sometimes called Mississippi hush puppies, this is the same concept as a beer-battered fish or fry. The also go well with a chopped jalapeno pepper. The rest of the cooking is just like normal.

This should be roughly 3/4 cup (180ml) beer.



Bake the hush puppies in a muffin tin at 450F/230C for 10 minutes for a low-fat option. Want delicious hush puppies without frying? You can fill a muffin tin with your batter instead of frying to get delicious, puffy hush puppies anytime. Just add 1 tablespoon (15ml) vegetable oil to the batter and stir in to help them cook.

Use cooking spray, oil, or butter to lightly grease the muffin tin.



Finished.





Tips.

In humid weather, expect to add 1-2 tablespoons more corn meal. In drier climates, you should prepare for a touch more milk.



Warnings.

Use care when cooking with a deep fat fryer -- hot oil is very dangerous.



Things You'll Need.

Mixing bowls.

Measuring cups and spoons.

Mixing spoon.

Deep fat fryer.

November 18, 2019