Whole wheat flour?
#5760 - 04/11/03 09:43 AM
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BarbBT
Reged: 04/05/03
Posts: 78
Loc: Chicago suburb, IL
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I found a great recipe for banana bread that contains whole wheat pastry flour. Since the wheat is ground and there are no hard grains in it, is it safe to eat this or do I need to substitute white flour?
Thanks for your help!
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Not entirely sure but you could always sub half white half whole wheat and see how that turns out
Sarah
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Sarah
Looking for inspiration...
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I'm not sure about the flour, but I just thought I would let you know that if you have Heather's Eating for IBS book, the Brown Sugar Banana Bread is literally the best banana bread I have EVER tasted. If you haven't tried it, you should! I think there's a link to the recipe on this website somewhere...
The recipe board should be able to help you out with your question though. I would post the same question there.
Lorna 
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Lorna
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Thanks for the suggestion. I have the Eating for IBS book and just looked at the recipe. I'll think I'll try this one instead of the one I originally saw. (Why even take a chance with the ww flour?)
Great suggestion...thanks!
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I've actually had no trouble using whole wheat pastry flour, I think because it is so extremely finely ground. If I remember right, it's also been combined with regular white flour in recipes. So you might cautiously play around with it - it's definitely a different animal than regular whole wheat bread flour.
Best,
Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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