Yet how many of us actually use whole wheat flour in our favorite recipes? Our 100% whole-grain white whole wheat flour offers a fresh new approach to baking with whole wheat. You'll love its mild flavor and light color — and you'll feel good sharing whole-grain baked treats with family and friends.
Even better, there's no need to seek out recipes calling for whole wheat flour. Substituting white whole wheat for all-purpose flour in many of your favorite white flour recipes can be a piece of cake — quite literally!
White whole wheat is a type of wheat — just like Granny Smith is a type of apple. It's 100% whole wheat; not a mixture of white and wheat flours, and certainly not bleached. Packed with fiber, proteins, vitamins, and minerals, it's nutritionally equivalent to classic red wheat. White whole wheat flour is both light in color and mild-flavored, making it the perfect choice for bakers hesitant to add the distinctive color and taste of red whole wheat to their baking.
The Very Best Whole Wheat Bread • Fivehearthome
Simply substitute white whole wheat for the flour called for in your recipe: it's that simple. Follow these guidelines for best results:
50% In any recipe calling for all-purpose flour. Light-colored baked goods will bake up a shade darker; but their flavor and texture will be unaffected.
25% In light-colored baked goods, like cake and bread. If you like the initial result, increase the percentage gradually until you find your favorite balance.
Sprouted Wheat Bread
Will an angel food cake made with 100% white whole wheat flour be identical to one made with cake flour or all-purpose? Of course not. Light-textured, high-rising white cakes aren't a good match for whole wheat flour. Any lighter-colored baked goods (sugar cookies, white sandwich bread, lemon muffins, etc.) will be slightly darker when baked with whole wheat, and may not rise quite as high.
Simply substitute white whole wheat for the flour called for in your recipe: it's that simple. Follow these guidelines for best results:
50% In any recipe calling for all-purpose flour. Light-colored baked goods will bake up a shade darker; but their flavor and texture will be unaffected.
25% In light-colored baked goods, like cake and bread. If you like the initial result, increase the percentage gradually until you find your favorite balance.
Sprouted Wheat Bread
Will an angel food cake made with 100% white whole wheat flour be identical to one made with cake flour or all-purpose? Of course not. Light-textured, high-rising white cakes aren't a good match for whole wheat flour. Any lighter-colored baked goods (sugar cookies, white sandwich bread, lemon muffins, etc.) will be slightly darker when baked with whole wheat, and may not rise quite as high.
Simply substitute white whole wheat for the flour called for in your recipe: it's that simple. Follow these guidelines for best results:
50% In any recipe calling for all-purpose flour. Light-colored baked goods will bake up a shade darker; but their flavor and texture will be unaffected.
25% In light-colored baked goods, like cake and bread. If you like the initial result, increase the percentage gradually until you find your favorite balance.
Sprouted Wheat Bread
Will an angel food cake made with 100% white whole wheat flour be identical to one made with cake flour or all-purpose? Of course not. Light-textured, high-rising white cakes aren't a good match for whole wheat flour. Any lighter-colored baked goods (sugar cookies, white sandwich bread, lemon muffins, etc.) will be slightly darker when baked with whole wheat, and may not rise quite as high.
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