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flour substitutions

post #1 of 7
Thread Starter 
I have a scone recipie that I want to try that calls for:

iron cut oats,
oat flour
whole wheat flour
white flour

If I substitute white flour for either the oat or whole wheat flour or both, what will happen? I don't really want to keep tons of different flours on hand. I do keep whole wheat, but frankly, I don't really like it much, I like softer things than the whole wheat seems to produce, but maybe it's the recipies that I've tried it in.

What are the general properties of using either of those two flours produces?
post #2 of 7
It has been my experience that things which appear to be very simple are sometimes the most complicated of all. This includes flour. You'd think there would be a simple answer to this and for the person with the expertise, there probably is. But it is complicated for most of us.

The reason for the addition of the white flour is to lighten the end product because as you say, made with all whole wheat it can be very dense. I think you certainly could substitute all white flour for the whole wheat but not necessarily in the same proportions.

Substituting the oat flour for white won't work at all because wheat flour has a lot of gluten where oat flour doesn't. If you substitute the oat for the white you will end up with too much gluten for the formula.

If it were me and absent any more specific advice I would make 3 batches leaving the oat flour in - one with a straight white for wheat substitution, another with a bit more white flour and another with a bit less. Compare all 3 and see which direction you should be going in.

Hopefully, someone who knows more that I do about the complexities of flour can give some advice.

If you have a health food store in your neighborhood you can buy just the quantity of oat flour you need without having any excess on hand.

post #3 of 7
Whole wheat flour = gluten + starch + fiber
White flour = gluten + starch
Oat flour = starch + fiber + soluble fiber

All different animals, and, as such, will produce different results if subbed for each other.

It would probably be best to track down an all white flour scone recipe. I have no doubt one exists.

Other than health fanatics, no one likes whole wheat flour all that much. It's not that whole wheat flour is intrinsically bad, it's just that whole wheat flour goes rancid quickly, and, because very people buy it, it sits on the shelves for a long time. If more people were exposed to fresh whole wheat flour, perceptions would change. Unfortunately, it's a vicious cycle, people won't buy the flour because they think it'll taste bad, and it goes bad because because people don't buy it.
post #4 of 7
Thread Starter 
i just think stuff is so heavy when I use it. Except for some of the breads which is what I keep the stuff around for. I don't really like the whole wheat muffins etc that I've tried. I know they are "better" for you. The flour I get if from a friend's wheat farm, just after milling so it's as fresh as it gets. He keeps me supplied. But even with that it's a bread only deal for me.
post #5 of 7
Thread Starter 
sorry, back on track, the oat scones just sounded good, do you think I could get by with buying the oat flour & not using the whole wheat, maybe splitting the whole wheat portion between extra oat & extra white?

We do have some health food stores in the bigger towns here that sell bulk flours, I'll call before my next monthly trek in see if they have the oat flour in bulk so I can get a small amount.

I like the oat flavor. or does anyone have a reference for the basic principle/chemistry of scone dough so I could try & make my own recipe?
post #6 of 7

Scone chemistry is basically the same thing as biscuit chemistry. If you do a search for biscuit making tips, you'll find loads. Here's two:

post #7 of 7
Thread Starter 
thank you.
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