Quick Answer: When Using Whole Wheat Flour, Are There Any Changes To A Recipe?

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.

Can I use whole-wheat flour instead of all-purpose flour?

Because whole-wheat flour has the highest protein content of any flour on our list, use 50 percent whole-wheat and 50 percent another flour, preferably all-purpose, pastry flour, or spelt, when substituting it for all-purpose to avoid a dense result. If you want to use only whole wheat, you’ll need to add more water.

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.

Why is whole-wheat flour not used in baking?

The bran (outer layer of the wheat kernel) and germ (inner seed) are removed, leaving only the endosperm. Whole-wheat flour has a reputation for making baked goods dense and stodgy because the bran and germ obstruct gluten formation.

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What can I use if I don’t have whole wheat flour?

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).

What can I substitute for all-purpose flour?

Alternatives to All-Purpose Flour

  • Chickpea flour (also known as garbanzo bean flour or besan in Indian kitchens) is arguably one of my favorite ingredients.
  • Rice Flour.
  • Almond Flour.
  • Buckwheat Flour Flapjacks.

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 difference between wheat flour and whole wheat flour?

Regular wheat flour is made by grinding the wheat kernel after the bran and germ have been removed, leaving the final product with a grainy texture and all of the nutrients intact. Whole wheat flour, on the other hand, is made by grinding the wheat kernel after the bran and germ have been extracted, leaving the final product with a grainy texture and all of the nutrients intact.

What should I know about baking with whole wheat flour?

6 Ways to Use Whole Wheat Flour in Baking

  • Start Small. When transitioning to a whole wheat lifestyle, small steps are essential.
  • Use Less. Whole wheat flour must be used in smaller amounts than regular white flour due to its weight and density.
  • Add Liquids.
  • Mix With Ease.
  • Leave Baked Goods Uncovered.

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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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.

Whats the difference between pastry flour and all-purpose flour?

Pastry flour has a finer texture than all-purpose flour and is made with soft wheat for a lower protein content, which helps baked goods like pie crusts and pound cake recipes produce tender results with a fine crust.

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.

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 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.

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