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Do not have any wheat germ, the muffin recipe calls for 1/4 cup wheat germ. Do I just add more flour or say oatmeal? Just not sure, wonder what do you think? Thanks for any help.
Thanks Cittie, I'v wondered about this myself and it's information good to know.
Be careful! What this post listed were things that can be substitued for wheat flour, not substitues for wheat germ. It said "wheat germ (This makes for a more nutritious product. Replace up to 1/3 of the flour with this.) " That is saying to replace 1/3 of flour with wheat germ. You are missing the first part of it but I found it online and it was suggested substitutions for wheat FLOUR.
As for wheat germ substitutes: I am gluten intolerant and have found that rice bran or ground flax seed are a good substitution in recipes that call for wheat GERM. Hope this helps.
Thanks adhmork8! That was what I was looking for!!!
I am living in Israel and have an American book of recipes for bread machines. The recipe I wanted to use called for toasted wheat germ, which I used to get in the States. It might be available here - I would have to start looking around - but I had just picked up some flaked brewers yeast in a health food store for another recipe, and it toasted very nicely on a non-stick frying pan at a low heat. It is gluten-free so that might be something for you to consider in the future. See this description of flaked brewers yeast in the U.S.
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