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The sales of White Whole Wheat Flour have increased dramatically this year over previous years and as consumer interest has grown, so have supplies. More grocery stores, large and small, now carry the flour. While the product is not new, having been available for more than a decade, its sale is no longer limited to specialty stores and it is far more widely available than ever before. This increased availability means that more people are exposed to it but many are still unfamiliar with the product.
White whole wheat flour is made from a naturally occurring albino variety of wheat. The wheat does not have the tannins or phenolic acid that are found in the outer bran of ordinary red wheat, so not only does it lack the color, but it does not any of the slightly bitter taste that is often associated with whole wheat flour. The flavor is mild and sweet, very similar to that out plain or all-purpose flour, though it does have a hint of the nuttiness of whole wheat.
Despite the flavor difference, it has all the same nutritional benefits of whole wheat flour, including added fiber, vitamins and minerals, so it is a great way to get some extra whole grain into your baking. It can be used interchangeably with whole wheat flour in all instances and, in things like cookies and quick breads, it can be used in place of all purpose flour. Since it does have a similar texture to traditional whole wheat, it should not be entirely substituted for all purpose in very light things, like sponge cakes, where the outcome of the recipe might be affected by the slightly heavier flour. You can always start by substituting 25% or 50% of the flour and adjusting as necessary over time.
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8-16-2006 @4:21AM Gabriella said... How bizarre. I was wondering about this today
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