How to use

Elevate was designed to be a 1:1 substitute for all-purpose flour by weight or volume. You can plug it into any recipe that calls for all-purpose flour and expect a similar taste and texture. The ingredients are purely wheat-based, it emulates the flavors and textures of conventional wheat-flour baking. If you want to take it a step further, here are some tips and tricks for better results.

 

Hydration:

Elevate can absorb more liquid than traditional flour. If a moist product is desired, make sure your dough is fully saturated. Try slowly adding 5 to 25% more liquid to your dough and adjust as necessary. 

Recipes with Greek Yogurt or Cottage Cheese

The exception to the hydration rule is recipes that use Greek yogurt or blended cottage cheese. These ingredients already add a lot of moisture, and when too much is used, the result can be overly gummy—especially with a high-absorption flour like Elevate.

Many popular recipes like the viral bagels call for equal volumes of flour and yogurt—like 1 cup of each—but this often leads to excess moisture. Instead, try using equal weights. For example, swap 1 cup of flour (120g) with about 120g of Greek yogurt, which is just over half a cup. This helps create a better texture and more balanced dough.

That said, if the dough feels too dry or tough to work with, adding a bit more yogurt or cottage cheese can help. Start with a spoonful at a time until the dough becomes easier to handle.

Kneading:

Generally, the goal of kneading is to develop a gluten network. Gluten gets a bad rap, but its formation is crucial for the texture and structure of your baked product, especially breads. Also, it tastes good, and probably isn't bad for you unless you have celiac. Sue me. 

Elevate is packed with fiber, and this fiber can interfere with gluten development. The good news is that it's nearly impossible to overknead Elevate doughs. The bad news is it takes up to 2x longer to fully develop the gluten network. 

Just like traditional doughs, you'll know it's well kneaded when the dough is smooth and passes the window pane test.

Specialty flours:

There are plenty of specialty flours on the market, such as: cake flours, pastry flours, and semolina. Keep in mind that Elevate was designed to replace all-purpose flour, not specialty flours. Specialty flours are typically very low in protein, but they can be partially replaced. For recipes that require specialty flours, try start with a 1/2 partial replacement with Elevate.

If you have any questions, concerns, or recommendations, I am always happy to help. Please email me directly at jess@bakerbakingcompany.com.