A reader wrote in with a great question:
My friend Dave has run across this “white whole wheat flour”.
According to Dave, and according to them, you can use it wherever you
would otherwise use white flour.
So if white whole wheat flour is indistinguishable from white flour in
preparation and consumption, how can it be any different for you
nutritionally than white flour? What is up with that?
So what is up with white whole wheat? It sounds like an oxymoron!
White whole wheat flour actually is a whole grain. The difference between white whole wheat and regular whole wheat is the type of wheat they use to make the flour. Traditionally, folks use red wheat, but white whole wheat is made from a different variety called “white wheat.”
It’s got similar amounts of fiber and nutrients to regular whole wheat, so it’s actually a legit substitution for wheat flour. I haven’t baked with it, but from what I’ve read, it soaks up liquid a bit more than white flour does.
Have you guys done any baking with white whole wheat? Do you need to up the liquid content slightly, like you do when subbing regular wheat flour in place of white?
Image Credit: Creative Commons photo by cafemama