Not enough flour for the dough than to replace. What can replace flour in pancakes? Problem or new scope for fantasy? Full or partial replacement of flour with semolina

Many are accustomed to believing that apart from white wheat flour for baking and other dishes where it is used, nothing else exists. This is not at all true, and moreover, it turns out that the highest grade flour, which has always been considered the best, is not at all useful and even harmful. Why? We understand in more detail, and also - we are looking for what is more useful to replace wheat flour without compromising the taste of baking.

How to replace regular flour

Why is white flour bad?

"Highest grade" - we used to associate these words with something better and certainly not harmful to our health. However, as it turned out, white wheat flour of the highest grade - this is the flour of the finest grinding. Yes, baking from it turns out to be very tender and airy, but the flour itself, ground practically into powder, will not bring us any benefit. There is no fiber (dietary fiber) in such flour at all. In the process of grinding, only the endosperm of the grain is used, and its shell and germ are sifted out.

As a result, we get flour with an abundance of starch, which negatively affects the digestive processes.. In addition, in the process of combining with the liquid and further baking, the flour turns into gluten, which is deposited on the walls of the intestine, accumulating toxins and decay products on itself.

White flour can also raise blood sugar levels and cause diabetes.. And also wheat itself contains gluten - one of the main sources of food allergies for many people.

What can replace white flour?

1. Oatmeal

The simplest and most affordable substitute. You don’t even have to buy oatmeal: just take oatmeal or flakes (only not those that need to be boiled for 5 minutes, but those that need to be boiled) and grind them in a blender. Everything! Healthy flour rich in fiber, slow carbohydrates and trace elements is ready! Use it for baking, and even better - for making pancakes, fritters, cheesecakes, etc.

2. Corn

Overweight problems? Then feel free to replace wheat flour with corn flour - it can lower blood cholesterol levels and even remove body fat naturally. Yes, by itself, cornmeal is quite high in calories, but eating it in the morning, you are energized and gain strength for many hours to come. Cornmeal contains a lot of protein, valuable vitamins (A, E, group B), iron and phosphorus.

3. Coconut

Surprised? Yes, flour is also made from coconut, and, of course, it costs many times more than wheat flour or from other cereals. But there is also a sense in its use. This is not only a savings (since coconut flour absorbs much more moisture, and less is needed to prepare a particular dish), but also an incredible benefit!

Coconut is not a cereal, there will be no gluten in it at all, and there is also a minimum glycemic index, so flour from this exotic nut is suitable even for those who suffer from diabetes. 40 grams of fiber per 100 grams of flour, about 20 grams of protein, 9 grams of healthy saturated fats, manganese and iodine, potassium and magnesium, and lauric acid, which has strong antibacterial properties and stimulates the immune system.

4. Buckwheat

There is no need to talk much about the benefits of buckwheat. Just imagine the special aroma of delicious buckwheat pancakes that will spread throughout your kitchen when you bake them! And all this with a minimum of calories. Therefore, feel free to change wheat for buckwheat.

Almost all B vitamins, zinc and calcium for healthy skin, hair and nails, phosphorus and iodine to increase the body's defenses, as well as folic acid, which is actively involved in blood formation processes - this is what buckwheat flour contains in abundance.

5. Chickpea

Chickpea flour is easy to find on store shelves; it has long ceased to be something unusual. Chickpea is a legume, and it is grown in our latitudes, and not just in Ethiopia or India.

Like all legumes, chickpeas are high in protein, which vegetarians can safely substitute for animal protein. A tortilla or bread made from chickpea flour will be an excellent side dish for meat or fish, for vegetable salad. Yes, there are a lot of calories, but there are also many benefits - vitamins A, C, E, PP and K, group B, potassium and calcium, copper and silicon, and even molybdenum and boron, which are involved in the metabolic processes of our body cells.

Well, now you know well how to replace premium wheat flour, which was previously considered so useful, but in fact can be harmful to the body. published

Consider semolina alternatives that can be used in almost any dish: cheesecakes, casseroles, pastries, creams, powders, as a thickener, etc.

Any flour

It is better and healthier to use oatmeal (grind oatmeal in a coffee grinder) or whole oatmeal. Oatmeal should also be used in the same proportions as semolina.

If you use it as a powder, then this is the best alternative to semolina.

In baking, they can be used as a complete substitute or mixed with another substitute such as wheat flour.

As a thickener and in a cream, they will not work.

starch

The best alternative as a thickener and cream. In this case, it must be added 2 times less than the semolina in the recipe.

In baking, starch should be mixed with other flour in equal proportions. You can use flour other than wheat flour. Starch, like semolina, does not need to be diluted with cold water.

Grated fruits and vegetables and even mashed berries

For example, grated carrots. It is able to completely replace semolina in almost all areas of application, with the exception of cream, in which a banana mashed in puree is well suited.

Grated fruits and vegetables need 4 times more than semolina. In this case, that part of the liquid ingredient that is intended for soaking semolina should be removed. Additionally, you need to add any flour, which should be 10 times less than semolina in the recipe. If the recipe says to add, then it can be missed without losing the quality of the product.

Boiled rice or noodles

In the worst case, you can use this alternative. Rice (best option) or noodles (vermicelli is best) should be slightly undercooked as it will undergo further heat treatment.

With proper nutrition, white refined flour is not a desirable ingredient, as it is a "blank" product. When it is obtained, the shells of the grain, rich in minerals and vitamins, are removed. Semolina is also made from wheat, it contains gluten, but its particles are larger in size. The grinding method determines the differences between the products:

Calorie content. For semolina, it is only slightly lower: 328 kcal per 100 g, for premium flour, 334-360 kcal.
Useful material. There is a little more protein in cereals (11.3 g versus 10.3 g), in terms of the amount of fat, it is slightly inferior to grains ground into dust. The content of carbohydrates and starch is practically the same.
Minerals. Semolina contains 2 times more sodium, magnesium and iron. There is no difference in the concentration of potassium, calcium and phosphorus.
Glycemic index. Since both foods contain a significant amount of starch, their GI is high. In refined “white dust” it is 90 units, in semolina this figure is lower and amounts to 60-70 units.

For diet or weight loss, there is no huge difference between these two wheat products. But from a culinary point of view, baking with the addition of cereals instead of flour turns out to be more tender and fluffy, so semolina can be used in most recipes.

What is semolina made from?

According to GOST 7022-97, the product is produced only from wheat, other plants are not suitable. According to the standard brand of semolina, there are the following:

M- it is obtained from soft varieties of wheat, it is opaque, white or yellowish in color;
T- from hard varieties, it is translucent;
MT- products made from a mixture of soft and hard grains, and durum should be at least 20%.

Grade M is more useful for obtaining a viscous mass (porridge, dough), as well as a binder in minced meat. Products marked T are suitable for breading.

For baking, the replacement can be full or partial (50:50). The most semolina is suitable for:

cooking cheesecakes, lazy dumplings, cottage cheese casseroles, fillings for succulents, cheesecakes and pies (if the cottage cheese is watery);
kneading dough for charlotte, jellied pies;
breading cutlets and zrazy to get a golden crust, as well as instead of a loaf to add to minced meat;
baking bread, cereals need to replace a third or half of the flour, no more;
frying vegetable pancakes: in pancakes and pancakes from zucchini, this ingredient is appropriate;
obtaining dumplings that are served with first courses;
preparing pizza dough to make it more elastic (replace no more than 20%);
sprinkling baking sheets and molds after greasing them so that the products do not stick.

In case of replacement, after mixing, let the dough stand for 20-30 minutes so that the cereal swells and absorbs water. In recipes, use exactly the same amount of semolina as flour without recalculations. In 1 tbsp. without a slide, 10-12 g of cereal is placed, with a slide - 20 grams, in a glass with a volume of 250 ml there will be 200 g.

Where not to use

Wheat groats are not useful for all dishes. As a thickener, it is not suitable for making pancake dough, classic custard, delicate sauces, otherwise “grains” will be felt in them. In pancakes and pancakes, semolina can only be used after pre-soaking in water overnight. For cream, starch is an ideal alternative to flour. If you add grits to bechamel sauce, it will turn out more like porridge.

If you figure out what cereal the semolina is made of, it becomes clear: you can safely replace flour in various recipes with it. This is especially true for baking: it acquires a more delicate texture.

What can replace flour in baking? This question is important for those who put their own health first. If you carefully monitor your diet and control your weight, then you are probably one of these people. So, “Popular about health” will guide you on how ordinary flour can be replaced in a baking recipe.

Why look for a replacement for regular flour?

Everyone knows that wheat flour is made from wheat, which is devoid of almost all nutrients. Previously, our ancestors grinded grains without peeling them from the shell, thereby obtaining a high-quality product containing amino acids and vitamins.

However, such flour could not be stored for a long time, so it was not harvested for future use, but grains were stored. Now, producers do not use the shell of the grain when threshing it, so that the finished product can be stored for a long time. Wheat grinding, which we use for baking, is devoid of almost all useful substances - vitamins, trace elements, amino acids, since the shell of wheat grains is simply thrown away as waste.

Thus, the finished product is only a carbohydrate component, devoid of fiber. The most harmful delicacies are prepared from it - cakes, buns, pancakes, pancakes and other dishes that do not bring any health benefits. In addition, this product contains gluten in its composition, and many people should not use it, as it causes allergies and disrupts the digestive tract. However, sometimes even those who try to exclude it from their diet really want to taste pastries. What to do then? Let's "find out".

Flour replacement and proportions

If you are going to bake muffins or pancakes, it is not necessary to add wheat flour to the dough. There are many options for how to replace it in baking. Moreover, analogues will turn out to be more useful, and often more tasty. Let's see how to do this in practice.
Replace wheat flour (1 cup) in baking with:

Barley (0.5 cup)
Corn (equal amount)
Oatmeal (0.75 st.)
Rye (1.25 st.)
Rice (1 cup)
Rye combined with potato starch (0.5 st. + 0.5 st.)
Rice with rye (0.7 st. + 0.3 st.)
Soy and potato (1 tbsp. + 0.5 tbsp.)
spelled - (1.2 cups)
Spelled and oatmeal (0.5 st. + 0.5 st.)
Ground Hercules (1.25 cups)
Buckwheat (incomplete glass)

As you can see, there are really a lot of replacement options.

What is useful flour?

rye

This product is used for baking bread. Rye grinding is extremely useful due to the abundance of coarse fiber fibers, amino acids and vitamins in it. A great option for those who want to lose weight and cleanse the intestines of toxins. Rye milling is characterized by its gray color and rough texture, and is commonly used in baking in combination with other types of flour.

oatmeal

Oatmeal grinding can be successfully prepared at home if you have a coffee grinder. Just grind oatmeal to a powder. The resulting product is beige in color, it is light and pleasant, add it to the dough when preparing pancakes, cookies, pancakes, casseroles and other culinary delights. Grinding from oatmeal contains vitamin E, B, phosphorus, zinc and other valuable substances.

corn

Cornmeal is also extremely good. It has a fairly dense structure, so it is used more often for making homemade bread and unleavened cakes. The benefits of corn grinding are obvious - it helps to normalize metabolic processes, is easily digested, cleanses the intestines, contains microelements necessary for the body - magnesium, calcium, iron, as well as some B vitamins.

spelled

Spelled grinding is a valuable product containing as many as 18 amino acids, many vitamins and microelements. It does not contain gluten, so it can be used by people who are allergic to this substance. In addition, there is a lot of fiber, which means that this product must be consumed by those who want to lose weight. Bread, muffins, pies, pancakes and muffins are prepared from spelled grinding.

Rice

Rice milling is also widely used in cooking. Dietary pancakes, cakes, cookies are usually prepared from it, but it is not suitable for baking bread and other confectionery products that use yeast. The value of the product is due to the absence of gluten in it, so it is recommended for allergy sufferers and young children. It perfectly saturates, helps to eliminate toxins from the body, and B vitamins and amino acids are found in its composition.

Buckwheat

Ground buckwheat has a pronounced pleasant taste, it is very useful, because it contains a lot of iron. Used for baking pancakes, pancakes, muffins, cakes.

linen

Ground flaxseeds contain a huge amount of protein. Therefore, this product is indispensable for athletes and people who for some reason do not eat meat. Flaxseed grains are added instead of wheat grains to cheesecakes, casseroles, and are also used as a breading for meatballs or for making batter for fish and chops.

If you don't want to use wheat flour, substitute! You can use many ways to do this. This will help you keep track of your health and not gain weight. If you really really wanted to taste something forbidden, for example, eat a piece of pie, why not? Just use our list, which mentions various options for replacing wheat flour - buckwheat, oatmeal, spelled, rice and other grain grindings.

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