How to substitute whole wheat for white flour in baking
Most people won’t realize the pancakes, Snickerdoodles, or dinner rolls they’re eating are made with whole wheat flour because it can be substituted for some (or all) of the all-purpose or bread flour (a.k.a. white flour) in recipes.
Baking with whole wheat flour: before you begin
In many baked goods, whole wheat flour can be substituted for white flour; the higher the percentage of whole wheat flour substituted, the more pronounced the effect; substitute 100%, and the difference can range from negligible (in most chocolate) to pronounced.
Baking with whole wheat flour: breakfast
Rising Cinna-Buns are made with all-purpose flour, white wheat flour, and a 50/50 blend of the two, and are high-rising and tender even when made with 100% whole wheat flour. Pancake batter may spread more if cooked right away, so let it rest for 30 minutes before cooking.
Baking with whole wheat flour: yeast bread, rolls, and pizza
The inherent flavor and texture of whole wheat are amplified in yeast baking, so substituting whole wheat flour for white flour will reduce the rise of your baked goods. The stiffer/drier the dough, the harder it is to rise.
Baking with whole wheat flour: cookies, brownies, and bars
When used 100%, the graininess of whole wheat flour can be noticeable in simple cookies and bars like shortbread, sugar cookies, brownies, and blondies. If you’re making drop cookies that need to chill for longer before scooping, you’ll need to increase the liquid.
Baking with whole wheat flour: cake and cupcakes
Cake encourages lightness, fine grain, and sweetness; whole wheat does not. The higher the percentage of whole wheat flour in your cake, the more likely it is to crumble. 100% whole wheat cupcakes may not dome as nicely as white-flour counterparts.
Baking with whole wheat flour: the bottom line
White whole wheat flour can be used in place of some or all of the white flour in your favorite recipes; most of the time, you won’t notice the difference; occasionally, you’ll detect a hint of wheatiness, but trust me, the end result will be completely satisfying.
Guess what? You might discover you like whole wheat
Whole wheat flour can also be used in bread, muffins, batter breads, biscuits, and pancakes; see our guide to replacing white flour with whole wheat flour in your favorite baked good for more information.
How do you adjust whole wheat flour for water?
The u201cidealu201d flour/water ratio for white flour is 2.8:1 (by volume) and (based on some calculations) about 2.5:1 for whole wheat flour, so if you replace 1 cup of white flour with 1 cup of wheat flour, you’ll need to add about 2 teaspoons more water.
What happens if you use whole wheat flour instead of white?
* Because whole wheat flour weighs less and absorbs more liquid than white flour, using the same amount of whole wheat flour (by volume) as white flour can help compensate for white flour’s heavier per-cup weight, which in turn can help compensate for whole wheat’s higher absorption.
Does whole wheat flour absorb more water than white flour?
Because the germ and bran present in whole wheat flour can absorb more liquid than the endosperm, it is necessary to use more water in your dough when using whole wheat flour than when using only white flour. In general, the more whole wheat flour in the dough, the more water you will need to use.
How do I substitute whole wheat for all-purpose?
Start by substituting one-third of the flour in your recipe for whole wheat (for example, if your recipe calls for 1 cup flour, use 13 cup whole wheat and 23 cup all-purpose), then gradually increase to half all-purpose flour and half whole wheat flour if the results are satisfactory.
Which flour absorbs more water?
This also explains why whole wheat flour has a much higher water absorption capacity than “white” flour: protein/gluten makes up 7% to 17% (dry matter basis) of the flour and can absorb two times its weight in water; the more protein/gluten, the more water absorption.
Can I mix whole wheat and white flour?
u201cBecause 100% whole-wheat flour is heavy and dense, most people prefer to mix it with some white flour for lighter results.u201d
What is a good substitute for white whole wheat flour?
Whole-wheat flour can be substituted for half the amount of all-purpose flour in a recipe, or it can be used interchangeably for white whole-wheat flour.
Is white whole wheat flour the same as all-purpose?
All-purpose (white) flour is made from ground hard red wheat berries and uses only the endosperm, so it has a lower nutritional value. Whole-wheat flour is made from ground hard red wheat berries and uses every part; the wheat germ and bran give the flour a darker color and a higher nutritional value.
What is the difference between white whole wheat and whole wheat?
White whole-wheat bread is similar to regular whole-wheat bread in that it is made from the whole grain u2014 bran, germ, and endosperm u2014 but the difference is in the type of wheat used: white whole-wheat bread is made from white wheat, which lacks the color of bran.
Why is my wheat bread so dense?
Gluten is important for giving the dough u2013 and final loaves u2013 structure; without it, loaves tend to end up flat and dense. Whole wheat flour has very little gluten compared to white all-purpose flour. Gluten is important for giving the dough u2013 and final loaves u2013 structure.
What is the difference between bread flour and whole wheat flour?
Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all-purpose flour, usually 11-13%, and is called “bread flour” because most bread requires more protein to produce a lot of gluten.
What can I replace wholemeal flour with?
You can use one of the following substitutes if you don’t have whole wheat flour:
- Use 1/4 cup wheat germ and 3/4 cup all-purpose flour per cup whole wheat
- OR – Use graham flour instead of whole wheat flour (the end result will be fluffier and less dense).
Can you replace all-purpose flour with bread flour?
Bread flour has a higher protein content than all-purpose flour, but it can be used in place of all-purpose flour, and vice versa. However, the higher protein content of bread flour may result in a dry dough or batter, in which case you may need to add water.
Is unbleached bread flour the same as unbleached flour?
Because unbleached flour and all-purpose flour have the same function, you can use them interchangeably in most baking.
Is wholemeal the same as whole wheat?
Wholemeal, wholewheat, and wholegrain bread are all wholegrain, but wheat-germ bread is not. Wheat-germ bread is made from white flour with a portion of wheat germ added back in; it is not wholegrain.