Article: BROWN SUGAR MAKES CHEWY, GOOEY COOKIES

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 ...

Related newspaper, magazine, and journal articles:

 
 
Newsweek Harper's Magazine The Washington Post Chicago Tribune Crain's Chicago Business PRNewswire Pediatric News The Nation Advertising Age The Economist (US) A FREE trial gives you access to over 80 million articles! Access over 6,500 publications with a FREE trial!