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How can you replace semolina for making cheesecakes and cottage cheese casseroles. What can replace flour in pancakes? Problem or new scope for fantasy? How to replace flour with semolina

Many are accustomed to believing that apart from white wheat flour for baking and other dishes where it is used, nothing else exists. This is not at all true, and moreover, it turns out that the highest grade flour, which has always been considered the best, is not at all useful and even harmful. Why? We understand in more detail, and also - we are looking for what is more useful to replace wheat flour without compromising the taste of baking.

How to replace regular flour

Why is white flour bad?

"Highest grade" - we used to associate these words with something better and certainly not harmful to our health. However, as it turned out, white wheat flour of the highest grade - this is the flour of the finest grinding. Yes, baking from it turns out to be very tender and airy, but the flour itself, ground practically into powder, will not bring us any benefit. There is no fiber (dietary fiber) in such flour at all. In the process of grinding, only the endosperm of the grain is used, and its shell and germ are sifted out.

As a result, we get flour with an abundance of starch, which negatively affects the digestive processes.. In addition, in the process of combining with the liquid and further baking, the flour turns into gluten, which is deposited on the walls of the intestine, accumulating toxins and decay products on itself.

White flour can also raise blood sugar levels and cause diabetes.. And also wheat itself contains gluten - one of the main sources of food allergies for many people.

What can replace white flour?

1. Oatmeal

The simplest and most affordable substitute. You don’t even have to buy oatmeal: just take oatmeal or flakes (only not those that need to be boiled for 5 minutes, but those that need to be boiled) and grind them in a blender. All! Healthy flour rich in fiber, slow carbohydrates and trace elements is ready! Use it for baking, and even better - for making pancakes, fritters, cheesecakes, etc.

2. Corn

Overweight problems? Then feel free to replace wheat flour with corn flour - it can lower blood cholesterol levels and even remove body fat naturally. Yes, by itself, cornmeal is quite high in calories, but eating it in the morning, you are energized and gain strength for many hours to come. Cornmeal contains a lot of protein, valuable vitamins (A, E, group B), iron and phosphorus.

3. Coconut

Surprised? Yes, flour is also made from coconut, and, of course, it costs many times more than wheat flour or from other cereals. But there is also a sense in its use. This is not only a savings (since coconut flour absorbs much more moisture, and less is needed to prepare a particular dish), but also an incredible benefit!

Coconut is not a cereal, there will be no gluten in it at all, and there is also a minimum glycemic index, so flour from this exotic nut is suitable even for those who suffer from diabetes. 40 grams of fiber per 100 grams of flour, about 20 grams of protein, 9 grams of healthy saturated fats, manganese and iodine, potassium and magnesium, and lauric acid, which has strong antibacterial properties and stimulates the immune system.

4. Buckwheat

There is no need to talk much about the benefits of buckwheat. Just imagine the special aroma of delicious buckwheat pancakes that will spread throughout your kitchen when you bake them! And all this with a minimum of calories. Therefore, feel free to change wheat for buckwheat.

Almost all B vitamins, zinc and calcium for healthy skin, hair and nails, phosphorus and iodine to increase the body's defenses, as well as folic acid, which is actively involved in blood formation processes - this is what buckwheat flour contains in abundance.

5. Chickpea

Chickpea flour is easy to find on store shelves; it has long ceased to be something unusual. Chickpea is a legume, and it is grown in our latitudes, and not just in Ethiopia or India.

Like all legumes, chickpeas are high in protein, which vegetarians can safely substitute for animal protein. A tortilla or bread made from chickpea flour will be an excellent side dish for meat or fish, for vegetable salad. Yes, there are a lot of calories, but there are also many benefits - vitamins A, C, E, PP and K, group B, potassium and calcium, copper and silicon, and even molybdenum and boron, which are involved in the metabolic processes of our body cells.

Well, now you know well how to replace premium wheat flour, which was previously considered so useful, but in fact can be harmful to the body. published

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 threshing it, so that the finished product can be stored for a 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 delights. 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, is easily digested, cleanses the intestines, contains microelements 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 products that use yeast. 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. Therefore, this product is 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 meatballs 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 for replacing wheat flour - buckwheat, oatmeal, spelled, rice and other grain grindings.

At proper nutrition white refined flour is not a desirable ingredient as it is a "blank" product. When it is obtained, the shells of the grain, rich in minerals and vitamins, are removed. Semolina is also made from wheat, it contains gluten, but its particles are larger in size. The grinding method determines the differences between the products:

Calorie content. For semolina, it is only slightly lower: 328 kcal per 100 g, for premium flour, 334-360 kcal.
Useful material. There is a little more protein in cereals (11.3 g versus 10.3 g), in terms of the amount of fat, it is slightly inferior to grains ground into dust. The content of carbohydrates and starch is practically the same.
Minerals. Semolina contains 2 times more sodium, magnesium and iron. There is no difference in the concentration of potassium, calcium and phosphorus.
Glycemic index. Since both foods contain a significant amount of starch, their GI is high. In refined “white dust” it is 90 units, in semolina this figure is lower and amounts to 60-70 units.

For diet or weight loss, there is no huge difference between these two wheat products. But from a culinary point of view, baking with the addition of cereals instead of flour turns out to be more tender and fluffy, so semolina can be used in most recipes.

What is semolina made from?

According to GOST 7022-97, the product is produced only from wheat, other plants are not suitable. According to the standard brand of semolina, there are the following:

M- it is obtained from soft varieties of wheat, it is opaque, white or yellowish in color;
T- from hard varieties, it is translucent;
MT- products made from a mixture of soft and hard grains, and durum should be at least 20%.

Grade M is more useful for obtaining a viscous mass (porridge, dough), as well as a binder in minced meat. Products marked T are suitable for breading.

For baking, the replacement can be full or partial (50:50). The most semolina is suitable for:

cooking cheesecakes, lazy dumplings, cottage cheese casserole, fillings for succulents, cheesecakes and pies (if the cottage cheese is watery);
kneading dough for charlotte, jellied pies;
breading cutlets and zrazy to get a golden crust, as well as instead of a loaf to add to minced meat;
baking bread, cereals need to replace a third or half of the flour, no more;
frying vegetable pancakes: in pancakes and pancakes from zucchini, this ingredient is appropriate;
obtaining dumplings that are served with first courses;
preparing pizza dough to make it more elastic (replace no more than 20%);
sprinkling baking sheets and molds after greasing them so that the products do not stick.

In case of replacement, after mixing, let the dough stand for 20-30 minutes so that the cereal swells and absorbs water. In recipes, use exactly the same amount of semolina as flour without recalculations. In 1 tbsp. without a slide, 10-12 g of cereal is placed, with a slide - 20 grams, in a glass with a volume of 250 ml there will be 200 g.

Where not to use

Wheat groats are not useful for all dishes. As a thickener, it is not suitable for making pancake dough, a classic custard, delicate sauces, otherwise “grains” will be felt in them. In pancakes and pancakes, semolina can only be used after pre-soaking in water overnight. For cream, starch is an ideal alternative to flour. If you add grits to bechamel sauce, it will turn out more like porridge.

If you figure out what cereal the semolina is made of, it becomes clear: you can safely replace flour in various recipes with it. This is especially true for baking: it acquires a more delicate texture.

The question: “what can replace flour in pancakes?” cooking can be set in at least two cases. Firstly, the situation when there was simply not enough flour, and there is neither desire nor opportunity to “fly” to the store or to a good neighbor. What to do? Panic and wait for help or is there a solution?

Secondly, this is the moment when you have already prepared all kinds of variations of pancakes and fed half the world with them. And today you decided to ask yourself the question of replacing the main element of each pancake and creating some absolutely new types of pancakes for yourself and close ones. Let's take a closer look at the cases. A little earlier, I answered a related question about the possibility

I'm making pancakes and I'm out of flour

It turned out to be a fairly common phenomenon (according to a survey of my friends), of course. basically everyone finds a banal way out and buys more flour, but there are times when there is no way to go and buy it, and sometimes there is no option to leave the house, and you need to cook pancakes here and now.

Estimate immediately the amount of flour you have available. Can I immediately replace the flour today and cook pancakes with semolina or millet? Or immediately mix flour with starch and thereby increase the amount of base for pancakes.

Full or partial replacement of flour with semolina

Semolina most often comes to the rescue when there is little flour, and pancakes are eager. Just don't use right away. semolina. Semolina must be fully cooked over low heat and milk. Cool and keep in the refrigerator for an hour. Only after that it is recommended to use it in pancakes. Moreover, both in a mixture with flour, and its complete replacement. Pancakes externally and internally do not lose anything, in fact, but only acquire the most familiar and pleasant flavors, familiar to everyone since childhood.

Of course, pancakes with semolina will appeal only to those who love porridge itself. If you and those for whom you are preparing delicious treats are not lovers of this type of porridge, then you should add something from the list below to the flour.

Replacement for any cereal

With semolina, everything is clear. And if you like millet and doubt whether it can be used in pancakes? Do not hesitate, it is very possible and even necessary to use millet groats in pancakes. It is best to use it in its pure form (although sometimes mixing with flour in a ratio of 1: 2 is necessary, analyze according to the consistency of the porridge). Cook until fully cooked over low heat. Let cool slightly and knead the batter for pancakes.

Do not limit yourself to anything, feel free to use any kind of cereal (or its mixture) in pancakes. The method of application is the same for everyone: cook until fully cooked over low heat, mix with eggs, milk, baking powder, vegetable oil, salt and sugar, mix thoroughly until smooth. Leave for 10 minutes, mix again and fry the pancakes in a hot frying pan.

Adding starch to flour (or flour to starch)

Here, be careful. Excess starch in pancake batter can adversely affect the final result. The ratio of starch to flour should not exceed 1:2. Otherwise, you will most likely end up with rather “rubber” pancakes and you will suffer with them even during cooking and turning.

Using starch completely instead of flour will not work. But you can even add it to flour or various cereals. It will give the pancakes a little new properties and will make them almost transparent without losing elasticity and strength.

Pancake dough with buckwheat

You have run out of all the flour in the house, and be sure to finish the pancakes now, there is a way out. Buckwheat will help us, or rather ready-made buckwheat porridge. It can be used as a quick option in bags, but it is better to cook buckwheat porridge yourself. So, we take the cooked porridge, mix it with the original pancake mixture, in which we already have: eggs, wheat flour, soda, water, milk, vegetable oil, sugar and salt, mix thoroughly until smooth (porridge should be mashed with a fork, if suddenly the grains themselves are very large). The consistency of pancake dough should be like 20% sour cream, heat the pan and fry like regular pancakes.

Such pancakes will “collect” the usefulness of buckwheat, a beautiful brownish color, a unique taste and tenderness. These pancakes are a pleasure to make.

Oatmeal instead of flour

In pancakes, you can not use flour at all if you have Hercules. Yes, and children eat such a delicacy with the highest pleasure.

In pancakes, both instant flakes and regular ones are used. You will spend 20 minutes more on regular ones, but they will be much tastier. So, we heat the milk, pour in the cereal, mix, make the fire minimal and cook Hercules until fully cooked, stirring constantly. Cool slightly and mix with all the other ingredients of pancakes: milk (ratio to Hercules 2: 1), sugar, salt, baking powder, vegetable oil, egg.

Outwardly, very interesting and unique pancakes are obtained. If you make the dough with a consistency like 20% sour cream, then we will get thin pancakes, but if the dough is a little thicker, then pancakes will appear in your pan at the “output”.