1. Yes, and the results will not be horrible, but they will be... different. Baked goods made with wheat flour won't rise as much, and thus will be heavier and more dense; they'll also have a wheatier, nuttier taste. If this is an emergency substitution, just do it and don't worry about it. If it's an effort to eat more whole grains (a good plan), half-and-half white/wheat works well. Using high-gluten flour (i.e. bread flour) will also help with yeasted breads, although it tends to make baking-powder breads (like biscuits) rather tough.
2. Yes, although some brands work better than others. I have a list at home and will look up details for you later. Also, if you're making something sweet, Rice Dream apparently works very well, although I can't vouch for it personally.
5. Molasses is a byproduct of refining sugar to make it white and granular. It's a key ingredient in many traditional American (especially German-American) baked goods. Brown sugar, incidentally, is refined white sugar with molasses added back in, which is why it's a) brown, b) sticky, and c) so extremely yummy.
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Wed, Dec. 21st, 2005 09:13 pm (UTC)2. Yes, although some brands work better than others. I have a list at home and will look up details for you later. Also, if you're making something sweet, Rice Dream apparently works very well, although I can't vouch for it personally.
5. Molasses is a byproduct of refining sugar to make it white and granular. It's a key ingredient in many traditional American (especially German-American) baked goods. Brown sugar, incidentally, is refined white sugar with molasses added back in, which is why it's a) brown, b) sticky, and c) so extremely yummy.