Читать книгу Skinny-Size It - Molly Morgan - Страница 21

 Replace at least half the non-whole-grain flour in most recipes with 100 percent whole-grain flour (whole wheat, white whole wheat or buckwheat). This works especially great with cookies, muffins and quick breads.

 Swap one-quarter of the flour in a recipe for flaxseed meal to boost the fiber content of a recipe.