Milled from 100% American-grown organic hard red wheat, this flour has a classic robust whole wheat flavor that elevates muffins, scones, and breads. Decadent pastries now come with a side of whole grain goodness. Follow these guidelines for best results: Will an angel food cake made with 100% white whole wheat flour be identical to one made with cake flour or all-purpose? Copyright © Like muffins and quick breads, letting cake rest overnight before serving will soften any roughness or graininess in its texture due to the bran. The darker the muffin or bread, the more easily you can incorporate white whole wheat flour and have it "disappear." where to purchase it locally. Substituting white whole wheat for all-purpose flour in many of your favorite "white flour" recipes can be a piece of cake — quite literally! Decadent pastries now come with a side of whole grain goodness. With all the nutritional benefits of whole grains, this flour – America's top-selling whole wheat flour – is a pantry all-star: dark in color, rich in flavor, and healthy to boot. Light-textured, high-rising white cakes aren't a good match for whole wheat flour. 2020 Learn more about our white whole wheat flour, or find King Arthur Baking Company, Inc. All rights reserved. Try substituting orange juice for a small part of the liquid called for in the recipe. Any lighter-colored baked goods (sugar cookies, white sandwich bread, lemon muffins, etc.) Several commercial mills (Heckers & Ceresota Flour, King Arthur Flour, and Gold Medal) produce white whole wheat flour. Substituting white whole wheat flour for all-purpose flour in scones and biscuits won't affect their rise. Mellow and flavorful, it adds whole grain nutrition to pastries, without density or heft. Packed with fiber, proteins, vitamins, and minerals, it's nutritionally equivalent to classic red wheat. White whole wheat flour is both light in color and mild-flavored, making it the perfect choice for bakers hesitant to add the distinctive color and taste of red whole wheat to their baking. Copyright © 2019 King Arthur Baking Company, Inc. All rights reserved. Also known as graham flour, this whole wheat pastry flour is milled from low-protein soft wheat. If that isn't enough to love, it gives graham crackers their nutty sweetness – and we're eternally grateful. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Mellow and flavorful, it adds whole grain nutrition to pastries, without density or heft. 14% protein content. Since most scones, pancakes, and biscuits are made with all-purpose flour and are light-colored, expect slightly darker color when substituting white whole wheat flour. Ditto baked treats with multiple add-ins: fruit, nuts, oats, etc. For drop cookies whose dough will be chilled before baking, add 2 teaspoons water, milk, or orange juice per cup of whole wheat flour. With a delicate texture, this flour is best for cookies and pie crusts. Most cookie/bar recipes calling for all-purpose flour can be made with 50% all-purpose, 50% white whole wheat without changing their flavor, texture, or look (beyond the slightest darkening). It's 100% whole wheat; not a mixture of white and wheat flours, and certainly not bleached. Even better, there's no need to seek out recipes calling for whole wheat flour. Biscuits are lighter and airy, scones are more delicate, and pie crusts have a superior texture. Pancake batter made entirely from white whole wheat flour will be thinner, but the pancakes will rise just as high (and be just as tender) as those made with all-purpose flour. When white whole wheat flour is substituted for 100% of the all-purpose flour, adjust the dough consistency by adding 2 teaspoons additional liquid per cup of whole wheat flour used; and allow the dough to rest for 20 to 30 minutes before kneading. Yet how many of us actually use whole wheat flour in our favorite recipes? To improve texture, muffins or quick breads made with white whole wheat flour benefit from an overnight rest before serving. Also known as graham flour, this whole wheat pastry flour is milled from low-protein soft wheat. Learn more about our white whole wheat flour, Yeast bread, rolls, and pizza: from white to wheat, a baker's guide, Cookies, brownies, and bars: from white to wheat, a baker's guide, Breakfast: from white to wheat, a baker's guide, Cake: from white to wheat, a baker's guide. Our 100% whole-grain white whole wheat flour offers a fresh new approach to baking with whole wheat. You'll love its mild flavor and light color — and you'll feel good sharing whole-grain baked treats with family and friends. With all the nutritional benefits of whole grains, this flour - America's top-selling whole wheat flour - is a pantry all-star: dark in color, rich in flavor, and healthy to boot. While it doesn't lend any flavor of its own, orange juice seems to temper the potentially stronger flavor of whole wheat. will be slightly darker when baked with whole wheat, and may not rise quite as high. Whole grains are good for you — we all know that. While muffin batter made 100% with white whole wheat flour may seem thinner than usual, there's no need to make any liquid adjustment; they'll bake up just fine. White whole wheat is a type of wheat — just like Granny Smith is a type of apple. Simply substitute white whole wheat for the flour called for in your recipe: it's that simple. Low in protein, this silky-smooth flour is the key to tender baked goods. This alleviates any graininess that some eaters might notice — particularly kids. Some plain, moist bars (e.g., brownies, blondies) benefit by resting overnight once they're baked, to soften and "tame" the flour's bran. Your pastries are about to get prettier. When white whole wheat flour is substituted for 100% of the all-purpose flour, adjust the dough consistency by adding 2 teaspoons additional liquid per cup of whole wheat flour used; and allow the dough to rest for 20 to 30 minutes before kneading. When white whole wheat flour is substituted for up to 50% of the all-purpose flour, there's no need to make a change in your favorite white-flour yeast recipe — the result should be quite similar to the original.