- The No. 1 rule to remember when substituting whole-wheat ‘Red Fife’ flour in a recipe is to add extra liquid and let the dough rest and hydrate before baking. ...
- When substituting ‘Red Fife’ flour, start by replacing 25 percent of the total flour amount. ...
- Sift ‘Red Fife’ flour to give it more air, which will result in lighter baked goods. You can use a sifter, but a fine strainer works well too. ...
- If you like a sweeter bread, substitute 2 to 3 tablespoons of orange juice for part of the liquid called for in a recipe. ...
- If your ‘Red Fife’ contains wheat germ, it will spoil faster than you may be used to. ...
Full Answer
Can I use Red Fife flour instead of white flour?
With a simple switch from all purpose white flour, red fife flour can elevate your cooking experience. You can make the switch slowly or simply replace flour in all your recipes with red fife. Either way, you will enjoy a truly unique and decadent flavor profile and texture from this flour’s properties.
Can you freeze Red Fife flour?
They freeze nicely. In a small bowl, combine 3 1/2 cups Jubilee Red Fife Flour, 1 teaspoon sea salt, and 1 1/2 cups of milk plus 2 tablespoons of vinegar (I use raw apple cider vinegar). In your stand mixer, combine another 3 1/2 cups Red Fife flour, 1/4 teaspoon yeast, and 1-1/2 cups of filtered water plus 2 tablespoons of vinegar.
Is Red Fife more nutritious than other kinds of bread?
But is red fife more nutritious than other, more common varieties of bread or flour? While there is precious little credible information on red fife’s nutrient content, a few tantalizing tidbits do exist.
How many carbs are in Red Fife flour?
Each ounce of the flour of this specialty grain contains almost 100 calories and 20 grams of carbohydrates. With a protein content of four grams per each serving of red fife wheat, you can use this flour to make bread that acts as an excellent complement to your meals.
What is red fife flour good for?
When milled into red fife flour, this wheat product bakes up into the perfect bread, muffin or cookie product with ample crumb and excellent flavor. When used on its own, or while mixed with rye or spelt, red fife flour makes exceptional bagels, pizza dough, pancakes, crackers and much more.
Can I substitute red fife flour for all purpose flour?
Sifted Red Fife Flour For the most part, it can be substituted 1:1 with all-purpose flour with very little adjustments needed.
What does red fife flour taste like?
Red fife wheat is very flavorful, with a slight cinnamon sweetness and hint of anise.
Is red fife flour healthy?
First, red fife is typically prepared as a stone-milled whole wheat, which means that not only retains the nutritionally mediocre endosperm that is found in refined grains, but also the bran and germ, the parts of the wheat where much of the fibre, B vitamins, minerals, and phytochemicals — plant-based compounds that ...
What kind of flour is Red Fife?
Red Fife (Triticum aestivum) wheat is a Canadian landrace descendent of Western Ukrainian (Galicia) wheat; it's old local Galician name being “Halychanka”. It is a hard, bread wheat with straws of 0.9 to 1.5 metres tall.
How long does red fife flour last?
Stored in an airtight container, 'Red Fife' flour will stay good for three months in a pantry or six months in a freezer.
Can you use red fife flour to feed sourdough starter?
You can also use the Flourist Sifted Red Fife Flour for great results too. A kitchen scale is recommended for anyone looking to experiment with sourdough baking. Combine equal parts Flourist Sifted Red Spring Wheat Flour and room temperature water (we prefer 100g of each).
Is Red Fife a wheat?
Red Fife is a bread wheat (Triticum aestivum) variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. Its name is derived from the original red colour of the wheat kernel and the name of the farmer; this was a typical procedure for naming wheat in the mid-1800s.
Does Red Fife wheat contain gluten?
“Red Fife also attracts a certain amount of attention because it is said to possess a lower gluten content than most modern varieties of wheat.
How do you store red fife flour?
After buying, always store any flour, baking mix or grain product in an airtight container in a cool, dry location. After using the product, make sure that the container lid is tightly closed and well-sealed to ensure optimum shelf-life, quality and to prevent problems with pests.
Is Red Fife and ancient grain?
And today the buzz is all about those ancient grains — think Red Fife wheat, spelt, emmer and einkorn, rye, barley and quinoa —cereals and seeds that have literally fed people around the globe for millennia. Some food trend watchers have even put ancient grains on this year's top ten food list.
Is Red Fife a heirloom?
Red Fife is an heirloom wheat with a high protein level (15.4%) and deeper, more complex flavors than common hard red winter wheats.
What is the best substitute for all-purpose flour?
Four All-Purpose Flour AlternativesChickpea Flour. Relatively new to American households, chickpea flour (also called garbanzo bean flour or besan in Indian kitchens) is arguably one of my favorite ingredients. ... Rice Flour. ... Almond Flour. ... Buckwheat Flour.
Is there a substitute for all-purpose flour?
All-purpose flour is the most common flour called for in recipes, for both cooking and baking. But if you don't have any in the pantry, or can't find any in the store, there are other flours you can use in its place. Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose.
Is Red Fife wheat hard or soft?
Red Fife wheat is a landrace, meaning there is a genetic variability in the wheat that allows it to adapt to a diversity of growing conditions. It can be hard or soft, white or red and be planted in winter or spring.
What is a healthier substitute for all-purpose flour?
Oat flour. This substitute is pretty simple, as it's just made from ground-up rolled oats. It can be purchased or made inexpensively at home with a food processor or blender. It's also high in fiber and protein compared to all-purpose wheat flour.