Grinding your own flours and subbing in bread recipes

12 years ago

I bought some einkorn to see if dh can tolerate it better than regular wheat.

It's really expensive so I'd hate to waste it experimenting.

If I am grinding my own wheat, how do I sub out the unbleached white flour for the WW Einkorn. Do I need to add anything to make up for the WW vs UBW flour?

I want to try this recipe, which I've made as written and it was good, with the Einkorn. Can I just sub all WW for the white as well?
http://www.bobsredmill.com/recipes.php?recipe=958

I'd also like to make my own almond flour. Is there a way do do so without creating almond mil fist and then dehydrating the pulp?

Here is a link that might be useful: WHOLESOME FLAX BREAD

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Comments (4)

rosesinny
12 years ago
I don't know about Einkorn per se, but in general I just sub WW for white. Sometimes you might want to add a little bit more liquid because the WW absorbs water very slowly, but I do it by feel in the hand, rather than any ratio because the type of WW flour and the milling makes a difference.

Einkorn is thought to be OK for some people with allergies to a lot of commercial wheat, but that's still not proven conclusively, nor which allergies, if any, it is good for, so good luck with your attempts - I hope they work out and you let us know.

Don't know about almond flour - I just buy it. And of course, it won't be a sub for wheat, but it's good anyhow.

Best of luck.
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grainlady_ks
12 years ago
loves2cook4six-

I posted a response in your original post on the subject and bumped the message up. Hope that helps you out.

-Grainlady
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loves2cook4six
Original Author
12 years ago
Thanks grainlady.

I did see your response in the other thread which prompted me to go ahead and buy the grain. Now that I have it, I am just wondering if I sub in all einkorn for both the WW and unbleached white flour in the recipe I linked above
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sleevendog (5a NY 6aNYC NL CA)
12 years ago
I have a dozen different substitute flours from a holiday experiment. Not a single favorite tried-n-true recipe responded well despite the package claim. I just needed to fuss it a bit. AND write down what i was doing, lol. "it worked!...now what did i do?" hmmm
DH is the baker in the home and got totally fed up. I carried on and sort of enjoyed it. The only thing that seemed to help was to add a gluten-free purchased 'mix' offered by so many now. Just a 1/2 cup to anything i was attempting. Not really a good answer to your need but what worked for me.
Though Eincorn does contain gluten and is a wheat like your recipe requires, it should do well unlike other substitute 'flours'. To give it an honorable tolerance test it should be used alone me thinks.
All our bread baking is done in a heavy lidded enameled cast iron or the french loaf crockery thing.
Gives the heavier grains a chance to 'loft' and retain moisture.
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Grinding your own flours and subbing in bread recipes

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rosesinny

grainlady_ks

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Grinding your own flours and subbing in bread recipes

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rosesinny

grainlady_ks

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loves2cook4sixOriginal Author

sleevendog (5a NY 6aNYC NL CA)

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