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 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.
Does whole wheat flour measure the same as 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 white whole wheat flour healthier than all-purpose flour?
Because it contains the nutrient-rich germ and the fiber-rich bran, white whole wheat flour is more nutritious than whole wheat flour. It also bakes better and tastes more like all-purpose flour. Regular whole wheat flour is made from red wheat.
Can I use bread flour instead of whole wheat flour?
Bread flour has a higher protein content than all-purpose flour, but it can generally be substituted for all-purpose flour and vice versa.
Do you need more yeast for whole wheat flour?
The more whole wheat flour you use, the more bran and germ there is in the dough, and the more the gluten is shredded, which is why you should expect a decrease in loaf volume as you increase whole wheat flour, so use less yeast for wheat bread.
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.
How does whole wheat flour affect baking?
Whole wheat flour adds more nutrition to baked goods and other flour-based recipes, as well as a nutty and tasty flavor, but it can make the finished product appear drier and have a coarser texture than using a more refined all-purpose flour.
Can you bake with white whole wheat flour?
White whole-wheat flour can be substituted for all-purpose flour in breads, cakes, and baked goods such as scones, gingerbread, and muffins in all recipes that call for whole-wheat flour; the final product will simply have a sweeter flavor.
What is the healthiest flour to bake bread with?
5 Healthiest Flours for Every Occasion
- Coconut flour is made by grinding dried coconut meat into a soft, fine powder.
- Almond flour is made by grinding blanched almonds into a fine powder.
- Quinoa flour.
- Buckwheat flour.
- Whole wheat flour.
Which flour has lowest carbs?
Almond flour is a popular substitute for traditional wheat flour because it’s low in carbs, high in nutrients, and slightly sweeter in flavor. It may also have more health benefits than traditional wheat flour, such as lowering “bad” LDL cholesterol and insulin resistance ( 1, 2 ).
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.