Erica Lea on Sep 22nd 2008
I’ve been using Tropical Traditions coconut oil for years and I love it. (Note: I am a Tropical Traditions associate, but I would not recommend their brand if I didn’t love their products)
There are three basic types of whole wheat flour:
1) Soft White Wheat (A.K.A. Whole Wheat Pastry Flour)
This flour most closely resembles white flour. It is soft and light, and is therefore ideal for pastry, quick breads, muffins, cakes, pancakes, biscuits, etc. Because it has such a low protein content, it is not suitable for yeast bread without added white flour or gluten.
2) Hard White Wheat (A.K.A. White Whole Wheat Flour)
This type of flour, because it has a higher protein content, makes good yeast bread, with a milder flavor than traditional whole wheat. It can be used in cookies, bars, muffins, etc. with fairly good results.
3) Hard Read Wheat (A.K.A. Traditional Whole Wheat Flour)
This type of wheat has the highest protein content of the three. It makes wonderful yeast bread with a rich, nutty flavor. However, it may result in dry, dense, or tough quick breads/pastries.
Good choices are: Sucanat, rapadura, demerara and evaporated cane juice. Maple syrup and honey are also good choices, but you must adjust the amount of liquid in a recipe is you substitute these ingredients. Also, honey is sweeter than the same amount of sugar, so you need to reduce the amount of honey in a recipe.
We love Daisy brand sour cream. One ingredient: cultured cream.