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 whole wheat flour be substituted for white 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 flour).
Can I use wheat flour instead of bread flour?
The answer, thankfully, is a qualified yes. Qualified because there are a few basic facts about baking with whole wheat flour that you should know before you begin, but honestly, substituting whole wheat flour for some (or all) of the all-purpose or bread flour (a.k.a. white flour) in your recipes is surprisingly simple.
How do I substitute whole wheat flour for white flour in bread?
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.
How do you make bread with whole wheat flour?
To make 100% whole wheat yeast breads, add an extra 2 teaspoons liquid per cup of whole wheat flour and let the dough rest for 25 minutes before kneading in yeast breads that need to rise.
What is the difference between white flour and white whole wheat 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.
Is white whole wheat flour the same as plain flour?
White whole-wheat flour is simply made from a different variety of wheat; it’s still nuttier than all-purpose flour because it contains the fibrous bran and germ of the wheat, but it’s a more approachable whole-wheat flour, especially for those who don’t like whole-wheat flour’s hearty flavor.
What can you use if you don’t have bread flour?
If your yeast bread recipe calls for bread flour but you only have all-purpose flour, don’t worry; you can substitute all-purpose flour for bread flour one-to-one, though your loaf will have a less chewy texture and will likely not rise as much as a loaf made with high-gluten flour.
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 is the difference between bread flour and wheat flour?
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 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 whole wheat flour healthier than all-purpose flour?
Whole wheat flour is made by grinding whole wheat kernels into a powder, whereas white flour removes the most nutrient-dense parts u2014 the bran and germ ( 21 ), making whole wheat flour the healthier option.
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 kind of wheat is used for most bread flour?
Bread flour is made from hard red spring wheat, which is high in protein (as opposed to hard red winter wheat, which is lower in protein), and it is refined, like all-purpose flour, to remove the bran and germ of the wheat kernel.
Which flour absorbs more water?
This also explains why whole wheat flour has a much higher water absorption capacity than “white” flour: protein/gluten makes up 7% to 17% (dry matter basis) of the flour and can absorb two times its weight in water; the more protein/gluten, the more water absorption.