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You can typically use white whole wheat in recipes that call for ground whole wheat. In some cases, you can even use it to replace all-purpose flour. To do this, you can usually replace a portion of the all-purpose variety with white whole wheat flour. With practice, this ingredient can easily be used to make breads, pizza dough, pastries, and cakes.
Although its name suggests that it is a refined flour, white whole wheat is actually a type of whole grain. The primary difference between white and regular whole wheat flours is the color of the bran. Regular whole wheat flour comes from red wheat, which also gives it its nutty, somewhat bitter flavor. White whole wheat, on the other hand, is light in color and has a milder flavor that some people prefer.
Use white whole wheat to make whole grain bread that has a sweet taste, without the bitterness of regular whole-grain flour. When made this way, the finished bread still has the same amount of fiber and nutrition as bread made with regular wheat flour. You may also use white whole wheat flour to make a healthy, whole grain pizza dough.
You can also prepare desserts with white whole wheat flour, but this may take some experimentation since whole grain flours are more dense than all-purpose varieties. For this reason, you cannot just replace all of the all-purpose flour with the whole wheat kind. To start, use half the recommended amount of all-purpose, mixed with half whole-grain flour. If the dish does not come out as it should, you can adjust the amounts in a next attempt and experiment until you find your desired ratio.
You can also use whole-grain flour in this way to make cookies or muffins that have more fiber and vitamins than the traditional treats. Another healthy option is to use a small amount of whole wheat flour in breakfast foods, such as pancakes and waffles, for a boost of fiber. The whole wheat flour may also replace some of the all-purpose flour in certain cakes. You should not replace all-purpose flour with a whole-grain variety in a light, airy cake — such as an angel food cake — however. The whole wheat flour will make the finished cake too dense.
Since white whole wheat flour is a whole-grain, you should store it as you would other, similar products. It will last the longest in the freezer or refrigerator, and is likely to go rancid if left at room temperature for several months. For best results and a longer shelf life, store it in an air-tight container, such as a plastic bag with a zip-top, or a glass or plastic jar.
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