{"id":640,"date":"2025-01-25T16:18:54","date_gmt":"2025-01-25T03:18:54","guid":{"rendered":"https:\/\/shadowfoot.com\/recipe\/?page_id=640"},"modified":"2025-01-26T14:07:58","modified_gmt":"2025-01-26T01:07:58","slug":"flour-substitution","status":"publish","type":"page","link":"https:\/\/shadowfoot.com\/recipe\/substitutions\/flour-substitution\/","title":{"rendered":"Flour Substitution"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_81 counter-hierarchy ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Page Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/shadowfoot.com\/recipe\/substitutions\/flour-substitution\/#self-raising-flour\" >Self-Raising Flour<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/shadowfoot.com\/recipe\/substitutions\/flour-substitution\/#wholemeal-flour\" >Wholemeal Flour<\/a><\/li><\/ul><\/nav><\/div>\n\n<p>Flour is a fundamental ingredient in many recipes, but sometimes, you may need to make substitutions. Whether you&#8217;re out of a particular type of flour, need to adjust a recipe for dietary needs, or want a specific texture or flavour, knowing how to substitute flour effectively can be a game-changer.<\/p>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"self-raising-flour\"><\/span>Self-Raising Flour<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Self-raising flour has a slightly shorter shelf-life than plain (all-purpose) flour, so you may need to make this substitution because the leavening agent becomes less effective over time.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Flour<\/th><th>Substitution<\/th><\/tr><\/thead><tbody><tr><td>Light rise<\/td><td>1 cup plain flour + 1 tsp baking powder<\/td><\/tr><tr><td>Most recipes<\/td><td><strong>1 cup plain flour + 1\u00bd tsp baking powder<\/strong><\/td><\/tr><tr><td>Stronger rise<\/td><td>1 cup plain flour + 2 tsp baking powder<\/td><\/tr><tr><td>Boost SR flour<\/td><td>Add \u00bd tsp baking powder to self-raising flour<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>Always sift<\/strong> the baking powder and flour together to get a good mix.<\/p>\n\n\n\n<p><strong>Note:<\/strong> This isn&#8217;t a hard-and-fast rule.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Use 1 teaspoon of baking powder for a <strong>light rise<\/strong>, ideal for dense-textured cakes like pound cake and banana bread.<\/li>\n\n\n\n<li><span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">For a&nbsp;<strong>more substantial rise<\/strong>, use 1\u00bd teaspoons of baking powder, such as with muffins, banana cake, or light, fluffy scones. Increase this to&nbsp; 2 teaspoons for some bakes, depending on your preference.<\/span><\/li>\n<\/ul>\n\n\n\n<p>Salt is not usually an ingredient in self-raising flour in New Zealand, and recipes here don&#8217;t account for it. If you\u2019re accustomed to self-raising flour that includes salt, consider adding \u00bc teaspoon of salt to replicate the flavour profile.<\/p>\n\n\n\n<p>Add \u00bd teaspoon of baking powder to self-raising flour for a more substantial rise for specific recipes or to compensate for older self-raising flour.<\/p>\n\n\n\n<p>For more on the history and <a href=\"https:\/\/en.wikipedia.org\/wiki\/Henry_Jones_(baker)\">origin of self-raising flour<\/a>, refer to the Wikipedia page.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"wholemeal-flour\"><\/span>Wholemeal Flour<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Replacing white flour with wholemeal (whole wheat) flour in a recipe can add more fibre, nutrients, and a nutty flavour, but it also changes the texture, moisture content, and rise of the finished product. Here are some general guidelines to ensure successful substitutions:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Partial substitution:<\/strong> Using wholemeal flour makes baked goods denser. \n<ul class=\"wp-block-list\">\n<li>You can experiment by substituting 25-50% plain flour with wholemeal flour and adjusting as you gain experience with wholemeal in the recipe.<\/li>\n\n\n\n<li>Balance wholemeal with white flour to retain lightness.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Adjust liquids:<\/strong> Wholemeal flour absorbs more liquid than white flour due to its higher fibre content. \n<ul class=\"wp-block-list\">\n<li>To maintain consistency, increase the liquid in your recipe by 1\u20132 tablespoons for every cup of wholemeal flour.<\/li>\n\n\n\n<li>Allow the batter or dough to rest for 10\u201315 minutes before baking to let the flour absorb the liquid fully.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Adjust leavening agents:<\/strong> The bran in wholemeal flour can interfere with gluten development, resulting in less rise. To compensate:\n<ul class=\"wp-block-list\">\n<li>Add slightly more baking powder or yeast.<\/li>\n\n\n\n<li>Knead bread dough longer to develop the gluten fully.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Bake at a slightly lower temperature:<\/strong> Reduce the oven temperature by 10\u201315\u00b0C (about 25\u00b0F) to prevent over-browning, as wholemeal flour tends to bake faster.<\/li>\n<\/ol>\n\n\n\n<p><strong>Final Tip<\/strong>: Keep notes on your adjustments and results for each recipe. Substituting wholemeal for white flour is part science, part experimentation, and your results will improve as you refine your approach.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Flour is a fundamental ingredient in many recipes, but sometimes, you may need to make substitutions. Whether you&#8217;re out of a particular type of flour, need to adjust a recipe for dietary needs, or want a specific texture or flavour, knowing how to substitute flour effectively can be a game-changer. Self-Raising Flour Self-raising flour has [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":621,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"wp-custom-template-pages-wide","meta":{"footnotes":""},"class_list":["post-640","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":621,"url":"https:\/\/shadowfoot.com\/recipe\/substitutions\/","url_meta":{"origin":640,"position":0},"title":"Substitutions","author":"Brian","date":"25 January 2025","format":false,"excerpt":"Running out of an ingredient doesn\u2019t have to derail your cooking or baking plans. With a bit of creativity and know-how, you can often swap one ingredient for another without compromising the quality of your dish. Whether missing a pantry staple, catering to dietary preferences, or simply looking for a\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":641,"url":"https:\/\/shadowfoot.com\/recipe\/substitutions\/butter-substitutes\/","url_meta":{"origin":640,"position":1},"title":"Butter Substitutes","author":"Brian","date":"25 January 2025","format":false,"excerpt":"Butter is a versatile ingredient in cooking and baking. Still, there are times when substitutions are necessary, whether due to dietary restrictions, availability, or a desire to experiment with different flavours and textures. Unsalted Butter Use salted butter and reduce any salt in the recipe. As the salt content in\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":148,"url":"https:\/\/shadowfoot.com\/recipe\/oven_temperatures\/","url_meta":{"origin":640,"position":2},"title":"Oven Temperatures","author":"Brian","date":"17 May 2012","format":false,"excerpt":"Cooking with old recipes often means encountering terms like \"moderate oven\" or \"slow oven.\" This page provides a quick reference guide for converting these traditional oven temperatures into modern Celsius and Fahrenheit equivalents. Whether baking a family classic or exploring a vintage cookbook, this table ensures your oven settings match\u2026","rel":"","context":"In &quot;Tips&quot;","block_context":{"text":"Tips","link":"https:\/\/shadowfoot.com\/recipe\/category\/tips\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/Temperature.webp?fit=1200%2C155&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/Temperature.webp?fit=1200%2C155&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/Temperature.webp?fit=1200%2C155&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/Temperature.webp?fit=1200%2C155&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/Temperature.webp?fit=1200%2C155&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2,"url":"https:\/\/shadowfoot.com\/recipe\/about\/","url_meta":{"origin":640,"position":3},"title":"About","author":"Brian","date":"8 January 2025","format":false,"excerpt":"I'm Brian. I like dabbling with cooking, often trying new recipes. I enjoy the challenge of baking. I endorse these recipes. I've tried most of them. Many come from my mother's old recipe book and are ones I enjoyed growing up. I live in New Zealand and use the metric\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/brian_sketch.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/brian_sketch.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/brian_sketch.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/brian_sketch.png?resize=700%2C400&ssl=1 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/pages\/640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=640"}],"version-history":[{"count":11,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/pages\/640\/revisions"}],"predecessor-version":[{"id":683,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/pages\/640\/revisions\/683"}],"up":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/pages\/621"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}