Cookies are a staple in every household. They are delicious, versatile, and easy to make. However, there are times where you want to use different types of flour instead of bread flour.
Bread flour is used to make cookies because it has a higher protein content than other flour. It also makes the cookies softer and chewier. The downside is that it doesn’t brown as easily as other flours.
However, if you are looking to bake cookies using another type of flour, you can try substituting half of the bread flour with whole wheat flour. Whole wheat flour contains more fiber and nutrients than regular white flour. It also gives the cookie a nutty flavor.
If you are looking for a healthier alternative, you can try replacing half of the bread flour in the recipe with oat flour. Oat flour is high in protein and low in carbs. It also helps to keep you full longer.
To make cookies that are somewhat thicker and chewier, use bread flour. Because bread flour has more protein than all-purpose flour, it can produce more gluten, allowing the cookie to bend and chew more easily. This is great for folks who want additional chewiness, however other people find it excessively chewy. If this sounds like your situation, then consider adding an egg or two to help bind the dough together.
You may be wondering why I am recommending baking with bread flour when most recipes call for all-purpose flour. All-purpose flour is made from soft wheat such as durum semolina, Grahams, etc. These flours have less protein than hard wheat such as rye, spelt, Kamut, farina, etc.
The reason why bread flour works so well when making cookies is that it adds moisture to your dough. This allows the cookies to spread out while baking. If you don’t add enough water into the mix, then they will be dense and heavy.
You should always start by adding 1/4 cup of liquid at first before adding any additional ingredients. Then gradually increase this amount until you reach 2 cups total. Once you get close to reaching 2 cups, stop adding liquids and begin mixing everything else.
When measuring dry ingredients, sift them first. Sifting removes lumps which could otherwise cause problems during mixing. Mixing wet and dry ingredients separately ensures that each ingredient gets incorporated evenly throughout the batter.
For example, if you were trying to create a chocolate chip cookie, then you would not need to substitute bread flour for all-purpose flour since both contain similar amounts of carbohydrates. Instead, you would only need to replace some of the bread flour with cocoa powder. Cocoa powder is rich in antioxidants and minerals. It also provides a nice dark color to baked goods.
Another good option is to swap out part of the bread flour with oats. Since oats are naturally sweet, they provide a natural sweetness without having too many calories. They also give the cookie a slightly crunchy texture. However, if you do decide to go this route, then you might want to reduce the sugar even further.
Bread flour is often used in place of all-purpose flour because it produces softer, moister baked goods. The main difference between these types of flour is their starch content.
All-purpose flour typically has 12%–15% starch whereas bread flour usually has 10%–12%. Starch acts as a binder within the dough. When combined with fat, salt, leaveners, and eggs, it creates a cohesive mixture that holds its shape after being rolled out. If you prefer using all-purpose flour instead of bread flour, then simply adjust the recipe accordingly. For instance, if you wanted to bake a cake, then you wouldn’t need to change anything except perhaps reducing the number of eggs.
If you like eating healthy snacks or desserts, then you can make great-tasting treats with just three simple ingredients: butter, brown rice syrup, and almond milk. Just remember to keep an eye on portion sizes!
I hope you enjoyed my article about how to make delicious homemade cookies. Please share this post with others who love cooking and baking. Also, please leave me feedback below. Thanks!