10 Substitute Ingredients for Lighter Cooking

Whole-wheat Flour

The flavor and texture of whole-wheat products may take a little getting used to, but ditching white flour can pay off in both the short and long term. Whole-wheat flour is simply superior when it comes to nutritional value: It's rich in magnesium, folic acid and zinc. Baked goods made with whole-wheat flour are also fiber heavyweights. Fiber-rich foods are dense and encourage a feeling of fullness that can actually help people eat less and lose weight over time. To top it off, consuming whole-wheat bread instead of white bread has been shown to reduce the risk of heart disease by 20 percent [source: Barley]. Although completely replacing white flour with whole-wheat flour in any given recipe will drastically alter the taste and consistency of the finished product, you can substitute half the amount called for.

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