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. 

 

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.