Knowledge Base > Fran Costigan - Exploring Ingredient Substitutions
Fran Costigan - Exploring Ingredient Substitutions
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Tuesday, December 17, 2024 at 4:00 pm Pacific, 4:00 pm Eastern
One of the most frequent questions we get at Rouxbe is “what can I swap for X ingredient?” For example, How do arrowroot, corn, and tapioca compare? Are all these starches are a 1:1 … Read More.
Question:
I used wholewheat flour exclusively for all my baking including cakes and cookies (for 30 years) and they were delish! I'm gluten free now, so no more!?
— Esti Allina-Turnauer
Answer:
I have found whole wheat flour if you're talking about strong flour, um, to be, to make my baking a little harder than what I was looking for. So again, this is a situation where we all have different pallets. We all get used to different ways of eating. So if you're gluten free, I'm sure no more,
