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.
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 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.
Does whole wheat flour rise the same as all-purpose?
The short answer is no. Whole-wheat flour makes baked goods denser and heavier than all-purpose flour because, unlike white flour, it contains wheat bran, which Beranbaum claims acts like little knives in your dough.
How do I substitute white flour for whole wheat 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 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.
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.
Can I 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.
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.
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
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 a 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.
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.
What is the difference between whole wheat flour and white 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.
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.