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Substitute with Whole Wheat Flour
Martha Stewart
Posted July 26, 2007
By Martha Stewart
Question: Can I substitute whole-wheat flour for white flour in
recipes?
Answer: Using whole-wheat flour instead of white in some recipes
is an excellent step toward a healthier diet. Both are made from
ground wheat kernels.
But while white flour contains only the kernel's endosperm, or
large inner portion, whole-wheat flour uses the endosperm, bran and
germ.
The bran, or outer layers of the kernel, is rich in fiber, while
the germ, a tiny part of the kernel from which new growth forms, is
packed with vitamins, minerals and protein. Most white flour is
enriched with iron, B vitamins, folate and sometimes fiber, but not
all of the bran nutrients are replaced.
Substituting whole-wheat flour for white will affect your cooking
results, so be prepared to experiment. Here are some guidelines.
Whole-wheat flour produces denser baked goods than white, so
you'll need to use less of it: 3/4 cup plus 2 tablespoons, instead
of 1 cup of white flour. Breads made with whole wheat flour don't
rise as high because the bran tears the elastic strands of gluten in
the dough.
For lighter, higher rising bread, use a combination of white and
whole-wheat flour. You can also soften the bran by creating a
"sponge": Mix together the water and whole-wheat flour, and let sit
for 30 minutes to an hour before combining it with the white flour
and other ingredients.
Also try using whole-wheat flour in some cookie recipes, such as
oatmeal. For each cup of white flour, use a partial substitution:
Combine 1/4 cup whole wheat and 3/4 cup white. Add more the next
time if you like the taste and consistency.
Don't substitute whole-wheat flour in cake or pastry recipes, as
it will affect texture.
Oils in the germ portion of the wheat kernel can cause whole-
wheat flour to spoil more easily than other flour. Refrigerate it in
an airtight container for a few weeks or freeze for up to a year.
© 2007 The Topeka Capital-Journal. via ProQuest Information and Learning Company; All Rights Reserved
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