Can I substitute wheat flour for white flour in baking?!


Question: Can I substitute wheat flour for white flour in baking!?
And if so do I have to use more or less of other ingredients in recipes!?

I am trying to cut out white flour in my family's diet!.Www@FoodAQ@Com


Answers:
It depends - hard whole wheat flour has a high gluten content so is what should be used for bread-baking!. The soft wheat flour is lower in gluten (and protein) - this one can be used in pastries, quick breads, cakes, etc!. but, it will change your receipe consistency somewhat so suggest you use half white and half wheat in case someone doesn't like it! All other ingredients stay the same with the 50% each but, when using all wheat, you may need a fraction more liquid as brown flour absorbs more!.
Should have given you the link - sorry !.!.!. go to King Arthur Flour - they have a white whole wheat flour which I've used as a substitute for all-purpose flour - it's much higher in nutrients than the all-purpose!. King Arthur makes the best flour in the country and is what professional chefs prefer to use!. They are in Yankee-land and will answer any, further, questions you may have!.Www@FoodAQ@Com

yes you can - try wholemeal flour with baking powerWww@FoodAQ@Com

There is no problems with substitution!.!.!.Www@FoodAQ@Com

ofcorseWww@FoodAQ@Com

yes wheat flour is better for you noWww@FoodAQ@Com

yesWww@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources