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.


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4 comments:

  1. Sara1:46 PM

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

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  2. Kalyn Denny7:32 PM

    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.

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  3. Anonymous9:18 PM

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

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  4. Christine9:46 PM

    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!

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