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Article: BROWN SUGAR MAKES CHEWY, GOOEY COOKIES
- Article from:
- Post-Tribune (IN)
- Article date:
- September 2, 1992
CopyrightCopyright, 1992, Post-Tribune. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM THE PRINTED VERSION.
NUTRITION
Glenna Hanks is a home economist with the Lake County Cooperative Extension Service affiliated with Purdue University. Send your food questions to her in care of the Post-Tribune 1065 Broadway, Gary Ind. 46402.
Q:I like to use whole wheat flour for muffins and quick breads but they are so heavy. Is there something else I can use?
A:When using whole-wheat flour in a muffin or quick bread recipe, try using whole-wheat pastry flour. Whole-wheat pastry flour has most of the gluten removed so baked goods, such as muffins, come out lighter and less chewy. Be sure to use regular whole-wheat flour when preparing ...