How to replace flour in liver pancakes. The most useful flour or why I no longer eat white flour pastries

Flour is an essential ingredient, without which bread cannot be baked, pancakes or a cake cannot be made. And at the same time, flour is one of the main enemies of the figure, since the carbohydrates contained in it are deposited on the most problematic areas - the waist, arms, abdomen and hips, and certainly do not contribute to the formation of a beautiful healthy figure. On low-carb diets, you can often find advice on replacing flour with other, less harmful ingredients.

How to replace flour in baking

When you want to bake a delicious cake, do not rush to pour flour according to the recipe, but rather, for making cakes, take the following ingredients in the same proportion, which are advised by experienced housewives:

• nut flour will perfectly replace ordinary flour when baking cakes for cakes, biscuits and other sweet products, and shortbread baskets will be simply delicious, fragrant and crispy;
• regular flour is perfectly replaced with chopped cereals, for this, oatmeal, rice or other cereals need to be ground in a coffee grinder and added to pancakes and dough instead of flour;
• you can replace flour with starch, in a slightly smaller proportion, many cooks bake biscuit dough on starch, so it turns out to be more magnificent and does not fall off after turning off the oven;
• bran will replace flour in sugar-free baking, for example, in the manufacture of bread rolls, muffins, oat or wheat bran will be the best way to replace flour;
• for the preparation of cottage cheese and vegetable casseroles, flour can be replaced with semolina, then you get dense and very tasty pastries, semolina will take away excess moisture and your casseroles will be very airy and dense, by the way, it is semolina that is the basis of puddings, so beloved by the British;
• flour is often used for breading, it gives a ruddy appetizing crust to meatballs, pieces of fish or fillets and other dishes fried in oil, but flour can be replaced with ground oatmeal, you get a crispy and healthy crust.

What to substitute for almond flour

For the preparation of marzipans and other pastries based on almond flour, it is important to stock up on almonds in time, dry them and grind them into flour. But if you didn’t manage to buy almonds, you can replace the flour from it with chopped nuts to your liking. Walnuts or peanuts are perfectly ground in a coffee grinder or in a grinder on a blender into flour, and use it instead of almond flour. And to give the baking a unique subtle almond flavor, you can add a couple of drops of essence, and then your cake or will be just perfect.

If you are allergic to wheat flour or want to switch to a healthy gluten-free diet, or it has ended, then consider its alternatives with recipe examples.

Any flour in the recipes below can be prepared on your own by grinding the cereal in a coffee grinder, for example, if you need oatmeal, grind oatmeal, corn flour, corn, etc.

In baked goods

Amaranth flour.

An excellent solution for those who want to switch to a healthy diet, but expensive. Bread without wheat flour can be baked by mixing it with other types of flour, such as oatmeal, rice, buckwheat, corn, etc.

Cornmeal.

It will turn out delicious and healthy yeast-free bread. In 200 gr. corn flour add 2 eggs, salt, 200 ml of warm milk, 1/2 tsp. sugar, 3/4 tsp. soda. Mix without whisking. Cook at 180°C until tender (about 40 minutes).

Buckwheat, corn and rice flour.

Mix flour in proportions 25:10:15. For 500 gr. flour needs 500 ml of water. It is advisable to add an additional 2 tbsp. l. flax seed per 500 ml of water or one egg.

Rice flour.

With banana:

For 400 gr. rice flour you need to take 3 medium bananas and 150 gr. boiled rice. Add 300 ml salted water and yeast. Keep in a warm place for at least an hour.

In 250 ml of warm water, add 1 egg, 4 tsp. dry yeast and 2 tsp. Sahara. Leave until foam forms for about 30 minutes. Add 1 tsp. salt and 600 gr. rice flour. Knead the dough and wait until it doubles in size. Bake 30 min. at 200°C.

Rye flour.

To do this, you need sourdough, which is prepared for a day. Dissolve 5 g in 100 ml of warm water. dry yeast, add 100 gr. rye flour, knead the dough and leave for 24 hours. In 1 liter of warm water, add sourdough and 650 gr. rye flour. Leave for 12 hours. Add salt to the dough and 1350 gr. rye flour. Let it brew in a warm place for 12 hours. Bake the first 20 minutes. at 200 °C, second 20 min. – 180 °C and the last 20 min. – 150 °C.

Flaxseed flour.

Beat 1 egg with 50 ml of milk, add salt to taste, on the tip of a baking powder knife and 100 gr. flaxseed flour. Leave for 15 minutes and bake for 40 minutes at 180°C.

eggs and oat flour.

200 gr. cottage cheese (can be replaced with grated cheese) grind with 3 tsp. milk mixed with 1 tsp. soda. Whisk 6 eggs. Continuing to beat, add cottage cheese with milk and 100 gr. oatmeal, salt. Bake for 25 minutes at 170°C.

Various mixtures.

For example, Provena. It is made from oatmeal and flakes with the addition of starch, sunflower and gluten.

In 200 ml of water, at room temperature, pour 4 tsp. sugar, 40 gr. mixtures of Provena and 8 gr. yeast. Leave for 10-20 minutes until foam appears. At 760 gr. mix Provena add 2 tsp. salt, 2 tbsp. l. vegetable oil, 240 ml of water and yeast dough. Knead the dough and lay out in a mold or on parchment paper. After an hour, bake for 40 minutes. at 200 °C.

Recipe for bread without flour in a bread machine.

In a bucket of a bread machine we put 200 ml, 50 ml of water, 1 egg, 2 tbsp. l. vegetable oil, 4 tsp. honey, 230 gr. rice flour 230 gr. , 3 tbsp. l. flax seed flour (you can add one more egg instead), 0.5 tsp. soda, 1.5 tsp. yeast. Sprinkle the yeast with a crushed tablet of ascorbic acid. We run the program as if it were ordinary bread. After 3 min. open the lid and add 1 tsp. soda. The dough should be more liquid than usual.

in baking

Any other flour.

Ideally, such flour should be mixed with wheat flour. The product will acquire a different taste, so before cooking, try to find a recipe for a dish with unusual flour on the Internet. Also keep in mind that the starch content in various types flour is different, so the dosage will be different.

• Only for unsweetened pastries: buckwheat, rye, barley (malt).
• Only mixed with other flours or for preparing separate dishes, for example, oatmeal cookies or bird cherry cake: linen, corn, rice, soy, chickpea, pea, bean, almond, bird cherry, pumpkin, lentil, oatmeal, chestnut (sweets), coconut , potato.

Best substitutes: oatmeal, rice and flaxseed flour.

An example of a pancake recipe cornmeal:

In 200 ml of 1% kefir, heated to about 40 ° C, add 0.5 tsp. soda and mix. Add 1 egg, 2-3 tbsp. l. sugar and a thin stream continuously stirring, add 100 gr. corn flour. The consistency of the dough should resemble ordinary pancakes. Corn pancakes are prepared as usual.

Semolina.

It is especially important in the preparation of some products, where flour is added in small quantities.

An example of a biscuit recipe on semolina:

200 gr. semolina should be poured with 500 ml of kefir or milk and left for an hour to swell. Beat three eggs with 100 gr. sugar, 1/3 tsp. salt. Add vanillin at the tip of a knife and 10 gr. . Pour the resulting mixture into semolina with kefir and mix without whipping. Bake 40 min. at 190°C.

Breadcrumbs.

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 they grind it so that the finished product can be stored. 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 masterpieces. 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, easily digested, cleanses the intestines, contains trace elements 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 where yeast is used. 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. That's why this product 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 cutlets or for making batter for fish and chops.

If you don't want to use wheat flour, substitute it! You can use many ways to do this. This will help you monitor 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 substitutes for wheat flour - buckwheat, oatmeal, spelled, rice and other grinding grains.

Anyone who wants to stick proper nutrition, sooner or later faces the problem of refusing to bake. And the question inevitably arises: a beautiful and healthy body or an extra piece of cake? But are all pastries so harmful and high in calories? There is a great solution - give up wheat flour! Following the principles of proper nutrition, you can easily afford delicious pastries, you just need to replace premium wheat flour with a more healthy one. Why is wheat flour so bad?

Let's figure out what flour is. It is produced by grinding various crops, both cereals (wheat, rye, rice, buckwheat, oats, corn, etc.) and legumes (such as peas). For the manufacture of premium flour, only wheat grain without a shell is used (which is rich in vitamins and oils).
+ The advantages of premium flour are that baking on it is lush, light, tender and, of course, delicious. Since each of us has been accustomed to its taste since childhood, it is quite difficult to completely refuse it, and the taste of a different, coarser flour at first seems unusual.

— The disadvantages of premium wheat flour are obvious. White flour in our time is considered not only a useless, “empty” product, but also quite harmful. Its excess in the diet often leads to obesity, which in turn can lead to diabetes. In addition, premium flour is a “fast carbohydrate”, it retains water in the body and gives an extremely short-term saturation.

If you find it difficult to completely give up wheat flour, replace it with lower grades (grade 1, 2) or whole grain durum wheat flour. Such flour is perfect for proper nutrition and can be used for making pasta, pastries, confectionery, pancakes, muffins, dumplings, etc.

Let's take a look at the most common options for replacing wheat flour.

?Buckwheat flour

Buckwheat flour is an excellent protein product containing a large amount of amino acids. In addition, it contains a large amount of fiber, but the amount of fat and carbohydrate is minimal. Buckwheat flour boasts the amount of vitamins and minerals, including B vitamins, magnesium, zinc, potassium, etc.

By the way, you can cook buckwheat flour at home by grinding buckwheat in a blender or coffee grinder.

What to cook: pancakes, dumplings, pastries, use for breading, any unsweetened dough.

?Peeled rye flour

This flour is most often used for baking bakery products. In this flour, useful particles of grain shells are preserved, which are visible even to the naked eye. Because of this, it is rich in iron, vitamins and fiber. Rye flour is low in protein, so it is mixed with wheat flour to make bread.

What to cook: Rye bread.

?Oat flour

ABOUT useful properties everyone knows oatmeal! Oatmeal also contains vitamins B, E, phosphorus, zinc and manganese. Oatmeal baking is considered dietary, despite the rather high calorie content (350 kcal per 100 g), as it contains a large amount of fiber and proteins that perfectly saturate the body. Oat flour is an excellent substitute for wheat flour in confectionery.

By the way, you can make oatmeal at home by grinding oatmeal in a blender or coffee grinder (choose the least refined flakes).

What to cook: oatmeal cookies, pancakes, sweet pastries, casseroles, cereals, pancakes.

?Linen flour

Flaxseed flour is great for proper nutrition, because it is the champion in protein content! As much as 30 grams per 100 grams of flour. It is also high in fiber and fatty acids such as Omega-3 and Omega-6. The composition of such flour is rich in folic acid, antioxidants and vitamins, which are incredibly beneficial for our body. It also helps improve bowel function.

What to cook: use as a breading, replacing eggs in dough, casseroles, buns, cheesecakes

?Corn flour

Cornmeal is rich in elements such as calcium, potassium, magnesium and iron, vitamins B and PP. It is easily digested, normalizes metabolism, helps digestion. The most useful is flour made from hard varieties of corn. Wholemeal flour is used for baking bread and tortillas.

What to cook: cake, tortillas, pancakes, polenta, biscuits

The most common flour on the shelves of supermarkets is Garnets flour (a huge selection: oatmeal, rye, flaxseed, whole grain, corn, rice, buckwheat, pea and others).

What if we do not sell wholemeal flour, only whole grain breads and expensive whole grain cereals are sold, maybe something can replace wholemeal flour in recipes?

Unfortunately, now the demand for wholemeal flour is quite high, but it is far from being available everywhere.

The network advises you to cook whole grain flour yourself: buy bran and wheat germ and enrich them with premium wheat flour in the proportion: flour - 83%, bran - 15-17% and germ - 2%.

You can grind grain in a coffee grinder. For health, this will be the best option. To obtain the desired gluten in the dough, I think you will have to add premium wheat flour, or buckwheat flour, it has a very high ability to glue the dough.

In the interests healthy eating instead of wholemeal flour, you can mix ground whole grain bread into the dough for pancakes and casseroles. I do that myself sometimes. This is, of course, a hybrid method, but we get healthier meals than with refined products.

I came up with this method by accident. I bought whole grain bread, they were dry and hard. In order not to throw away an expensive product, I passed them through a meat grinder.

It is better to twist hard loaves in a mechanical meat grinder in small portions, otherwise it is difficult, they are too hard.

My husband once joked that I lost weight not from a healthy diet, but because almost every day I grind bread with a meat grinder. It's not such a big physical load for it to be so.

I draw your attention to the fact that I use round bread rolls, like washers, you can see from them that there is a flattened whole grain. Although tasty, I didn’t like the bread sticks, despite the fact that they are very easy to grind, they just crumble. It seems that they contain bran and flour of the highest grade.

I read in one article by an experienced baker that the taste of flour can vary greatly depending on what it is ground on. It should be the same for bread rolls. I ground them in a meat grinder and crushed them with a rolling pin on a kitchen board.

In the photo: on the left through a mechanical meat grinder (medium-sized grate, diameter 4-5 mm), on the right is what happens when you press on the board with a rolling pin.

I think that you can grind them in a coffee grinder and blender.

Let's calculate the calorie content of ground whole grain bread, we will grind a pack of round loaves weighing 100 g.

I count tablespoons with a slide, how much it fits, and not on the edge of the spoon, it’s more convenient.

1. Through a meat grinder, I got 500 ml of water on a scale.

Tablespoons with a good slide -18-19.

Calorie content 100 g (read on the pack) - 290 kcal

In 1 tablespoon 5-6 g, 25 ml, 15-16 kcal

25 g of ground bread - 125 ml on a water scale - 72 kcal

2. With a rolling pin on the board it turned out 800 ml on a water scale (it is clear that the pieces are larger)

24 heaping tablespoons

Calorie content 100 g - 290 kcal

In 1 tablespoon 4 g, 33 ml, 11 kcal

25 g crushed bread - 200 ml water - 72 kcal

How to use

1. Cabbage salad with dill and ground bread

1. Cabbage - 250 g, 75 kcal
2. Dill - a little
3. Ground bread - 2-3 pieces, 72 kcal

Finely chop the cabbage or grate it on a coarse grater. If cut, mash so that the juice is released. Add dill, ground bread, mix. For salad, I liked ground bread through a meat grinder more. Good hearty breakfast for the summer.

Calorie content: about 150 kcal.

2. Omelet with ground bread and cabbage or any greens

1. Egg - 2 pcs., 140 kcal
2. Cabbage on a coarse grater - 2 tablespoons, 40 g, 12 kcal
3. Dill - a pinch
4. Ground bread - 5 g, 15 kcal

Mix everything and fry in a pan.

Calorie content: about 170 kcal.

You can put more bread, but it doesn’t cost much, it can turn out dry.

Similarly, you can cook an omelet with the addition of other vegetables according to the season. Delicious with wild garlic, as in the photo.

3. Add ground bread to cutlets

Instead of a bun soaked in milk, you can use ground whole grain bread. Soak 2-3 tablespoons of ground bread for 5 minutes in milk. Very tasty and satisfying.

You can put a lot more of them, the taste will only improve.

By the way, the cutlets in the photo are breaded in coarse corn flour, it turns out very tasty, but you should not make too thick a layer of breading, it will be dry.

4. Sprinkle over cooked pasta

Love to sprinkle pasta with ground breadcrumbs, try ground bread for sprinkling, tasty and healthy.

And yet, you can cook whole grain porridge from bread, about this in.

It is clear that in holiday baking don't add breadcrumbs.

© Taisiya Fevronina, 2010.