Subbing whole wheat flour for white flour

PDX Mommy · 11-18-2010, 05:36 PM

Do I just use the same amount, or do I need to adjust the amount? (I hope that makes sense!) I'm making pumpkin pancakes, FWIW.

mamajane · 11-18-2010, 05:47 PM

I'm not sure what you're supposed to do, but I always do a straight substitution. There's a flour out now called "White Whole Wheat" that is 100% whole wheat but acts more like white, that's what I use.

Leslie_JJKs_mom · 11-18-2010, 05:50 PM

Pastry wheat flour is another good whole wheat flour to use. It tastes and has the texture of white flour while being whole wheat.

PDX Mommy · 11-18-2010, 06:31 PM

Quote:

Originally Posted by Leslie_JnJs_mom

Pastry wheat flour is another good whole wheat flour to use. It tastes and has the texture of white flour while being whole wheat.

Thanks! That's what I'm using. So far, they're coming out okay. I goofed up, though, and put in too much baking soda so I tried to compensate by reducing the baking powder.

Amber · 11-18-2010, 06:58 PM

Whole wheat flour tends to make things a bit more dry. I think what I have seen recommended is to take out 1 T of WW flour per cup.

BarefootBetsy · 11-18-2010, 07:38 PM

I use the same amount of flour, but it definitely takes a bit more liquid! I just make it according to the recipe first so I know what texture it's supposed to be and then when I substitute the WW I just add a bit of liquid until it's the right texture. You could probably figure out how much extra liquid per cup of flour if you prefer having an exact quantity to go by or just use a bit less flour as Amber suggested. I'm more of a texture/kinesthetic cooker so I tend to not measure unless I have to

BeachMama · 11-21-2010, 03:51 PM

Quote:

Originally Posted by Leslie_JnJs_mom

Pastry wheat flour is another good whole wheat flour to use. It tastes and has the texture of white flour while being whole wheat.

I love whwh pastry flour! I sub it 1 to 1. If I only have regular whwh flour, I start by only subbing in half the white for the whwh. (So if the recipe calls for 1c. all purpose, I use 1/2c. all purpose + 1/2 c whole wheat.) Depends on what I'm making. And as pp said sometimes you need some extra liquid too.

I didn't like the white whole wheat flour at all. I can't say exactly why, but my recipes just tasted off. I'd rather do the whwh pastry flour given the choice.

11-18-2010, 05:36 PM	#1
PDX Mommy Rose Trellis Join Date: Mar 2010 Location: Portland, OR Posts: 2,126	Subbing whole wheat flour for white flour Do I just use the same amount, or do I need to adjust the amount? (I hope that makes sense!) I'm making pumpkin pancakes, FWIW. __________________ Carrie ~ ISFJ Evan ~ February 2008 Joshua ~ November 2009

11-18-2010, 05:47 PM	#2
mamajane Rose Garden Join Date: Jan 2010 Posts: 3,675	Re: Subbing whole wheat flour for white flour I'm not sure what you're supposed to do, but I always do a straight substitution. There's a flour out now called "White Whole Wheat" that is 100% whole wheat but acts more like white, that's what I use. __________________ ISFP Ds 15 DDs 13, 10,and 7

11-18-2010, 05:50 PM	#3
Leslie_JJKs_mom Rose Garden loving my family since 1991 Join Date: Aug 2008 Location: Rural SW Missouri Posts: 6,945	Re: Subbing whole wheat flour for white flour Pastry wheat flour is another good whole wheat flour to use. It tastes and has the texture of white flour while being whole wheat. __________________ Leslie (ISFP) Mommy to our valentine sweetheart, Jessica Lynn, and March Jellybean, Kaitlyn Elizabeth. My heart is overflowing with love for my precious girls. Wife to my best friend Homeschooling, sometimes co sleeping mommy to a teenager and sweet little one

11-18-2010, 06:58 PM	#5
Amber Rose Garden Join Date: Jul 2005 Location: The rainy side of Washington. Posts: 18,232	Re: Subbing whole wheat flour for white flour Whole wheat flour tends to make things a bit more dry. I think what I have seen recommended is to take out 1 T of WW flour per cup. __________________ Amber ISFJ Wife to my wonderful DH And keeper of the boys Big M (6/03) Forever ours Dec 2012 C (6/04), Little M (10/05) Forever ours Dec 2012 K (5/06) Missing our foster daughter Miss A

11-18-2010, 07:38 PM	#6
BarefootBetsy Rose Garden "You are on the path...exactly where you are meant to be." Join Date: Mar 2010 Location: Seeking Simplicity Posts: 12,684	Re: Subbing whole wheat flour for white flour I use the same amount of flour, but it definitely takes a bit more liquid! I just make it according to the recipe first so I know what texture it's supposed to be and then when I substitute the WW I just add a bit of liquid until it's the right texture. You could probably figure out how much extra liquid per cup of flour if you prefer having an exact quantity to go by or just use a bit less flour as Amber suggested. I'm more of a texture/kinesthetic cooker so I tend to not measure unless I have to __________________ Barefooting through life with dh (2003), dd1 (11/05), dd2 (7/07), dd3 (11/09), and ds (8/13). Unless explicitly stated otherwise, any views or opinions presented in the above posts are solely those of BarefootBetsy, the GCM member, and do not necessarily represent the views or opinions of anyone else in the entire world.

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