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.
Can you mix white flour and wheat flour together?
u201cBecause 100% whole-wheat flour is heavy and dense, most people prefer to mix it with some white flour for lighter results.u201d
Can you mix whole wheat and all purpose flour for bread?
In most cooking applications, you can substitute whole wheat flour for all-purpose flour without issue. Swapping equal amounts results in baked goods that are too dense and have an offputting flavor. Blending whole wheat flour with all-purpose flour will lighten the finished product while adding the nutritional benefits of whole wheat.
Can you mix flours when making bread?
Mixing flour types poses no risk; as long as the flours are safe individually, they will be safe when combined.
How do you mix whole wheat and white flour?
Use 3/4 cup (177 g) whole wheat flour to completely replace 1 cup (237 g) white flour. Because whole wheat flour is denser and heavier than regular white flour, you’ll want to use less whole wheat flour to achieve a similar texture in baked goods.
Is unbleached flour the same as bread flour?
White Unbleached u2014All-purpose Flour has a higher protein (gluten) content of approximately 11% and is suitable for baking most cakes, muffins, biscuits, biscotti, and some pizza crusts. White ‘Better for Bread’ Flour has a protein (gluten) content that falls somewhere between bread flour and regular unbleached, all-purpose flour.
Is wheat flour and bread flour the same?
What Is the Difference Between Bread Flour and All-Purpose Flour? The main difference between bread flour and all-purpose flour is the protein content: soft wheat flours, like all-purpose flour, typically contain 8 to 12 percent protein, whereas hard wheat flours, like bread flour, typically contain 12 to 15 percent protein.
How do I convert all-purpose flour to bread flour?
How to Make a Flour Substitute for Bread
- Remove 1 1/2 teaspoons (1/8 ounce or 4 grams) from 1 cup all-purpose flour (4 1/2 ounces or 129 grams).
- Add 1 1/2 teaspoons vital wheat gluten (1/8 ounce or 5 grams).
- Whisk or sift to combine.
What can I use if I don’t have bread flour?
If your recipe calls for bread flour but you only have all-purpose flour, don’t worry: measure out a cup of flour, remove one teaspoon of flour, and replace it with a teaspoon of vital wheat gluten.
What’s the difference between bread flour and all-purpose 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 is the ratio of flour to water when making bread?
The “standard” bread, made with all-purpose (plain) flour, has a water-to-flour weight (hydration) ratio of 60-65%; flour with a higher protein content, such as bread, strong, or high-gluten flour, has a hydration ratio of 65%; and ciabatta and rustic breads have a hydration ratio of 65%.
Does bread flour require more water?
All-purpose flour can be substituted for bread flour, but keep in mind that bread flour requires more liquid due to its higher gluten content; when using all-purpose flour, you can either add more flour (usually 1 tbsp per 1 cup flour) or use less water.
How do I substitute white flour for whole wheat flour?
Use 7/8 cup whole wheat flour for one cup white flour when completely substituting whole wheat for white flour. Bread Baking: whole wheat flour u2013 replace up to half of the white flour in the recipe with this flour.
What is the difference between whole wheat flour and white flour?
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.
Can I substitute white whole wheat flour for all-purpose flour?
There’s no need to change your favorite white-flour yeast recipe when white whole wheat flour is substituted for up to 50% of the all-purpose flour; the result should be very similar to the original.