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Whole Grain Cooking Substitutions

Half of the white flour can be substituted with whole grain flour in cookies, muffins, quick breads, and pancakes.

One-third of the flour in a recipe can be replaced with quick/old-fashioned oats.

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Half a cup of cooked whole bulgar, wild rice, or whole barley can be added to bread stuffing.

Half a cup of cooked whole wheat or rye berries, wild rice, brown rice, or whole barley can be blended into canned or home-made soup.

Three quarters of a cup of uncooked oats can be added to each pound of ground beef or turkey for meatballs, burgers, or meatloaf.

A handful of uncooked oats serves as a quick crunch topping for yogurt.

Substitute whole grain equivalents for white or refined flour, pasta, bread, pita bread, and tortilla shells.

Source: York Daily Record

By Vivian P.

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