Jul. 26th, 2012

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Today I decided to make zucchini bread from the zucchini I picked in my garden. As I started to make it, I realized I was out of regular AP flour and vanilla extract. I did, however, have Atta flour.

For those who have never heard of it, it's basically 100% whole wheat flour ground very finely. It's used widely to make flatbreads in India, such as parthas, naan, etc. The problem with using this flour to make breads is that it lacks gluten. Gluten is important, because it helps make the loaf rise a little higher and stay a little firmer.

I decided that I could live with a little flatter loaf, because the baking soda would still cause some lift. I substituted orange extract for the vanilla extract, and made the batter. I had to add water because of the density of the flour, but it seemed pretty close to where it should have been. I also substituted Splenda for the sugar.

What I ended up with was, well, pretty good, actually. It definately wasn't as high as normal zucchini bread, but it tastes good. The flour gives it a nutty taste without nuts, and because it's whole wheat, it's healthy. The Splenda keeps the calories down, so I can feel good about eating it. Overall, not a bad experiment.

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August 2012

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