Quick Answer: When Substituting Whole Wheat Flour?

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 beginĀ 

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.

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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 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.

What happens if you replace all-purpose flour with whole wheat?

Because whole wheat flour absorbs more liquid than white flour and produces a stiffer dough, substituting 100% whole wheat flour for white flour will significantly reduce the rise of your yeasted baked goods.

How do I substitute whole wheat flour for 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.

Do you need more water with whole wheat 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.

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Can you use whole wheat flour for baking?

When baking, you can substitute whole wheat flour for some but not all of the all-purpose flour; swapping equal amounts results in baked goods that are too dense and have an off-putting flavor. In most cooking applications, whole wheat flour can be substituted for all-purpose flour without issue.

Can whole wheat flour be used in place of all-purpose flour?

Answers: General Baking: whole wheat flour u2013 In most recipes, whole wheat flour can be used in place of part or all of the all-purpose flour; for example, if a recipe calls for two cups flour, try one cup all-purpose and one cup whole wheat flour.

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 wholemeal and whole wheat flour?

In different countries, the terms wholemeal, whole grain, and whole wheat are interchangeable; in the United Kingdom, full grain related products are referred to as wholemeal, whereas in the United States, these products are referred to as whole grain or whole wheat. Whole grains and whole flour include the entire kernel.

How do I convert all purpose flour to bread flour?

How to Make a Flour Substitute for Bread

  1. Remove 1 1/2 teaspoons (1/8 ounce or 4 grams) from 1 cup all-purpose flour (4 1/2 ounces or 129 grams).
  2. Add 1 1/2 teaspoons vital wheat gluten (1/8 ounce or 5 grams).
  3. Whisk or sift to combine.
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What is a good substitute for whole wheat flour?

If you don’t have whole wheat flour, you can substitute all-purpose flour (the end result will be fluffier and less dense) or 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.

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 is the best substitute for wheat flour?

Substitute for Wheat Flour

  • Amaranth Flour. Amaranth comes from the word amaranthine, which means ‘undying’ or ‘unfading.’
  • Arrowroot Flour. Arrowroot is a starch that is low in protein and high in carbohydrates.
  • Buckwheat Flour (gluten-free)
  • Corn Flour.
  • Coconut Flour.
  • Millet Flour.
  • Oat Flour.

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

Why does my whole wheat bread not rise?

u201cWater is what makes light, fluffy loaves, and in the case of whole wheat, you need a lot of water.u201d You also don’t want to over-knead your whole wheat dough, because the dough will stop rising and reverse as the fermenting yeast continues to metabolize the sugars in the wheat.

How much water do I use for whole wheat flour?

Add 1 to 3 teaspoons liquid per cup of flour for white whole-wheat flour, and up to 5 teaspoons of water per cup of flour for traditional whole-wheat flour.

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