Substitute Whole Wheat Flour for White Flour

Lots of people are making the switch from white flour to whole wheat flour - whole wheat flour contains four times as much fiber and has a higher potassium, magnesium and zinc content. Start with Step 1 below, to find out some handy techniques for swapping whole wheat flour for white flour, without compromising on taste or texture.

Steps

Adjusting Quantities

1. Use 3/4 cup of whole wheat flour to replace 1 cup of white flour. Whole wheat flour is denser and heavier than regular white flour, therefore in order to produce baked goods with the same texture as white flour you need to use less flour. A good rule of thumb is to substitute 3/4 of a cup of whole wheat flour for 1 cup of white flour.
   • Be careful when measuring out the flour too, simply scooping the flour out of the bag with a cup can cause the flour to become too compact and you will end up using more flour that you actually need. Instead, try using a spoon to add the flour to the measuring cup.
2. Add two additional tablespoons of liquid when baking with wholewheat flour. Whole wheat flour absorbs liquid more slowly than white flour. Therefore, you will need to add additional liquid to the mixture to prevent the finished product from being too dry.
   • A good rule of thumb is to add two additional tablespoons of liquid (water/milk/etc.) on top of what the recipe already calls for.
   • As whole wheat flour absorbs liquid more slowly, whole wheat doughs will be stickier than white flour doughs. This is normal.
3. Try replacing only 1/3 to 1/2 of the white flour with whole wheat flour at first, then gradually increase the amount. If you are new to using whole wheat flour, it's a good idea to start out by replacing just 1/3 or 1/4 cup of the white flour with whole wheat. This will give your taste buds time to adjust to the new flavor and texture.
   • As you become accustomed to the whole wheat flavor, you can try substituting more and more of the white flour with the whole wheat, until eventually you have completely switched from white to whole wheat.
4. Reduce the quantity of butter or shortening by about 20%. Another way to make your baked goods less dense when using whole wheat flour is to reduce the butter or shortening content by approximately 20%.

Adding Additional Ingredients

1. Add a couple of tablespoons of orange juice to combat the bitter flavor of whole wheat flour. Whole wheat flour has a much stronger flavor than regular flour, and can sometimes impart a bitter flavor to baked goods. To combat this, try replacing two tablespoons of the liquid used in the recipe (water/milk) with orange juice.
   • The orange juice is sweet and full of natural sugars, so it will compensate for the bitter flavor of the wholewheat.
2. Add wheat gluten to help whole wheat breads rise. Adding wheat gluten to whole wheat flour when making bread helps the bread rise better.The gluten can further be assisted by a process called ‘sponge’.
   • According to this method, half of the flour should be mixed with yeast which has been proofed. This mixture can be left to sit for a couple of hours before baking.
   • This process helps to strengthen the gluten by retaining the carbon dioxide released by the yeast. This helps the bread rise higher and better.
   • For each teaspoon of wheat gluten you use, add an addition 1 1/4 teaspoon of water.
3. Try using white whole wheat flour for a lighter texture and flavor. For softer baked goods like cakes and muffins, regular whole wheat can produce a harder, chewier result, which isn't necessary the effect you want to achieve. To overcome this, white whole wheat flour instead.
   • White whole wheat flour is made from a softer, lighter-colored type of wheat, whose taste isn't as strong as regular whole wheat.
   • White whole wheat flour has the same nutritional content as regular whole wheat, the difference in texture and flavor comes from the environmental conditions under which the wheat is grown.

Altering Your Technique

1. Sift the whole wheat flour a couple of times to introduce more air. As mentioned above, whole wheat flour is heavier than white flour, which can leave your baked goods dense and stodgy. To avoid this, try sifting your whole wheat flour two or three times before using it.
2. Bake foods containing whole wheat flour for slightly longer. Whole wheat batters and doughs tend to be thicker than those made with white flour. As a result, it's a good idea to allow for a slightly longer cooking time to ensure the baked goods are fully cooked through.
   • The one problem with this is that a longer cooking time may cause the outside of the baked goods to burn, while the inside remains undercooked.
   • To combat this, you should also reduce the temperature of the oven (or pan, if you're making wholewheat pancakes) and increase the cooking time even further.

Tips

• Using whole wheat flour tends to increase the volume of the batter/dough, so you can expect a greater number of muffins, cupcakes, etc., even if you follow the exact same recipe. For example, 1 lb of whole wheat flour will produce a greater number of muffins than 1 lb of white flour.

Warnings

• Not all baked goods are ideal candidates for whole wheat. Baked goods that require a lighter, more fluffy texture will work much better with white flour. Experiment with different recipes to see what appeals to your tastes.

Sources and Citations

See also

• Follow a Recipe when You Don't Have All the Ingredients
• Make a Citrus Glaze (for Baking)
• Pan Fry
• Make Stocks for Soups and Sauces
• Substitute Commonly Used Ingredients
• Cook Sponge Cucumber
• Boil Artichokes
• Make Half‐Popped Popcorn
• Make Dinner Without a Kitchen
• Cube Sweet Potatoes

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