Monday, August 28, 2006

This Inquiring Mind Wants to Know:

1. Can I use whole wheat flour instead of white when I coat meat or fish for frying?

2. Can I use whole wheat flour instead of white when I make a roux for gravy?

That's all I want to know for now.


4 comments:

Sara said...

I am just guessing, but I would say yes to both.

Kalyn said...

Yes, and yes. WW will not thicken quite as much as white flour, but for a coating on meat or fish it's pretty much the same.

ostwestwind said...

Yes and yes, WW is always the better choice ;-)

christine said...

I'm with Kalyn on this. For making gravy, I've used mostly whole wheat flour and just a small amount of unbleached flour to help with the thickening. It's always worked and you've lowered your carb count considerably!