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 I substitute whole wheat flour for all-purpose flour?
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.
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.
Can you substitute whole wheat flour for white flour in bread recipe?
In Whole Grain Baking, the team at King Arthur Flour writes, u201cYou can take your recipes and start substituting whole-wheat flour for a portion of the white flour,u201d but u201cin most cases, you can’t just take out white flour and put in whole-wheat flour.u201d
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.
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.
Is wheat flour better than white?
While whole wheat flour is made by grinding whole wheat kernels into a powder, white flour removes the most nutrient-rich parts of the wheat kernel u2014 the bran and germ ( 21 ). Whole wheat flour is widely considered healthier.
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 are the disadvantages of wheat?
Wheat is difficult to digest, and eating too much of it makes the intestines work harder, which can lead to blockages or sluggish digestion, which can cause digestive issues like water retention, bloating, and gas.
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.
Is bread flour the same as 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 can I use instead of strong white flour?
All you’ll need in terms of ingredients is all-purpose flour; simply replace the bread flour in your recipe with an equal amount of all-purpose flour and proceed as usual. If this seems too good to be true, you’re probably curious about the differences between bread flour and all-purpose flour.
Can I use plain flour instead of bread flour?
You can substitute all-purpose flour for bread flour, but because all-purpose flour has a lower protein content, it will result in a slightly wetter dough or batter. Also, gluten-free all-purpose flour blends perform similarly to regular all-purpose flour and can be used one-to-one.
Can I use plain flour instead of self raising flour?
No, if your recipe calls for plain or self-raising flour, keep in mind that the two are not interchangeable. Use the flour recommended in the recipe along with any raising agents, such as baking powder or bicarbonate of soda.