We tapped some experts for their advice on how home bakers should navigate the ongoing wheat and flour shortages:
byCaitlin Raux Gunther| PUBLISHED Sep 14, 2022 4:06 PMCultureShareIf you’ve noticed the price of your daily bread rising, you’re not alone—wheat supply issues are causing shortages and driving up grocery receipts across the globe. In the U.S., flour prices in July were up 44.8% compared to the same time last year, according to the Bureau of Labor Statistics.
Whether you’re feeling the pinch in the wallet or the pantry, it seems prudent to tap the experts for their advice on how home bakers should navigate the ongoing wheat and flour shortages. To conserve your all-purpose flour supply, Barron also suggested subbing in nut flours, like pistachio, almond, or hazelnut, which he did for several recipes in his book. The result, explained Barron, is a crumblier texture but with a rich nutty taste—a flavor that works well in, say, a Persian almond cake, or Barron’s own pistachio cherry tea cake.
Or, let’s say whole wheat flour is the only available option. It could make a great substitute for AP flour—but, Ullom cautioned, be ready to augment your liquids. “If you’re making bread, you'll have to use more water, “ he explained. When subbing in whole-wheat flour in fluffy baked goods like muffins, “you'll use more fat and more egg.” Not upping the liquid content could result in a texture that’s too gritty. “And it will also be a brick,” Ullom added.
When testing new flours, Barron encouraged adjusting expectations: “There might be a little trial and error when it comes to substitutions until you get results you are happy with.”
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