New Product: White Whole Wheat Flour

When I was preparing for our recent bread workshop, I visited a flour webpage and noticed White Whole Wheat Flour,  I was curious about the flour, because I have a son who prefers white bread, but I want a whole grain bread.

Several years ago I found a loaf of store bread labeled white whole wheat, but when I read closer, it only had a small amount of whole wheat.  In order for a bread to be called a whole grain the first ingredient on the list of ingredient must be a whole grain and used the word "whole." 

Because the whole kernel is ground to make a whole grain, the texture is courser and the loaf of bread heavier, than white bread.  Some kids do not like the texture.  Whole wheat can be mixed with all-purpose or bread flour to make a lighter, finer texture loaf.  But, some kids still balk at the color.  So this new flour may be the perfect solution.


White whole wheat flour comes from the white wheat berry. This is different than most other wheat flours, which usually come from red wheat berries. Red wheat berries are darker and less sweet than white wheat berries.

White whole wheat flour is made from the entire wheat berry, which means that it is, in fact, a whole grain flour. Since the bran and germ of the wheat berry are still part of the resulting flour, white whole wheat flour has more fiber and nutrients than traditional all-purpose flour.

White whole wheat flour is available in most large grocery stores. Brands like King Arthur Flour, Gold Medal, and Bob's Red Mill all make white whole wheat flours. You can also order white whole wheat flour online.
 
You can replace White Whole Wheat Flour cup for cup for regular whole wheat flour..  For every cup of whole wheat flour that the recipe calls for, you can use the same cup of white whole wheat flour. The result will be a baked good that is lighter in color and smoother in texture, with a more delicate flavor than traditional whole wheat foods.

If you're replacing all-purpose flour with white whole wheat flour, it may be wise to begin by only replacing some of the all-purpose flour. That way, you can make sure that you like the texture and flavor before replacing more of the all-purpose flour with white whole wheat flour. Start by replacing 1/3 to 1/2 of the all-purpose flour in your recipe with white whole wheat flour.