Many people are switching from white flour to whole wheat flour because it’s a healthy alternative. It’s best to start the switch slowly to get used to the taste and texture, replacing more and more as you go. You can mask the flavor of whole wheat flour by balancing it with liquids like orange juice or by sieving the flour to make it airier.
- 1 Adjust the amounts
- 2 Add additional ingredients
- 3 Getting the most out of the whole wheat flour
- 4 Tips
- 5 Warnings
Adjust the amounts
Use 180 g wholemeal flour as a substitute for 240 g white flour.
Whole wheat flour is denser and heavier than ordinary white flour. To make baked goods with a consistency similar to white flour, use less whole wheat flour. Foods like cookies, scones, muffins, brownies, and quick bread taste great when made with whole wheat flour instead of white flour.
Add a little more liquid if you’re baking with whole wheat flour.
Whole wheat flour absorbs liquid more slowly than white flour, so you’ll need a little extra liquid, such as B. Add water to the mixture to keep the finished product from becoming too dry. You can also use milk or buttermilk instead of water. Give z. B. Add two teaspoons of liquid per 240 ml of whole wheat flour. Because whole wheat flour absorbs liquid more slowly, dough made from whole wheat flour is stickier than dough made from white flour.
Try replacing just 1/3 or 1/2 of the white flour initially.
If you’re new to whole wheat flour, it’s a good idea to start by replacing just a third or a quarter of the white flour with whole wheat flour. This allows your taste buds to get used to the new taste and texture. As you get used to the taste of whole wheat flour, you can always substitute whole wheat flour for more of white flour as long as you’re not making bread.
Substitute up to half of the white flour when baking bread.
Bread has to rise so that it turns out well and tastes good. To ensure your bread rises and bakes as intended, you should substitute no more than half of the white flour needed. If in the recipe e.g. For example, if two cups of white flour are specified, use one cup of white flour and one cup of whole wheat flour.
Add additional ingredients
Add 2 to 3 tablespoons of orange juice to mask the slightly bitter taste of the whole wheat flour.
Whole wheat flour has a much stronger flavor than regular flour and can sometimes impart a bitter taste to baked goods. To counteract this, try substituting 2-3 tbsp of the liquid in the recipe, e.g. B. water or milk, with orange juice. The orange juice is sweet and full of natural sugars, so it balances out the bitter taste of the whole grain.
Use wheat gluten to leaven bread made with whole wheat flour.
Bread doesn’t rise as well with whole wheat flour as with regular flour, so you’ll need to add wheat gluten. Add 1 tablespoon of wheat gluten for every 475 to 710 g of whole wheat flour. You can find wheat gluten in the natural food section of the supermarket.
Try using white whole wheat flour for a lighter texture and taste.
Regular whole wheat flour can produce a firmer, chewy result for softer baked goods like cakes and muffins. To overcome this, try using whole wheat white flour instead. White whole wheat flour is made from a softer, lighter variety that doesn’t have as strong a flavor as regular whole wheat.
Getting the most out of the whole wheat flour
Sift the whole wheat flour a few times to make it airier.
You can use a flour sifter or a spoon to sprinkle the flour into the bowl with the ingredients slowly. This allows more air into the flour, making it less dense.
If using whole wheat flour, let the dough rest for 25 minutes before kneading.
If you’re making something like bread that requires kneading and rising of the dough, allow the dough to rest for half an hour to an hour before beginning the rest of the process so the whole wheat flour can do its best work. Wholemeal dough may also rise more slowly.
Store whole wheat flour in a sealed container to keep it fresh.
You can store it tightly sealed in the pantry for one to three months, and in the freezer, it will keep for up to six months. A sealable plastic bag or container works well.
For the best and sweetest flavor, use super fresh whole wheat flour whenever possible, not flour you’ve had in the pantry for a while.
Not all baked goods are ideal candidates for whole wheat flour. Baked goods that require a lighter, fluffy texture do better with white flour. Experiment with different recipes to see what you like.