We sometimes get calls from people wondering how to substitute whole wheat flour for all purpose flour in baked goods. Baking with whole grains is a healthier option and brings a nutty flavor to the recipe you are using, but needs to be done with care. It is wise to start with smaller percentages of whole grain flour and increase in small increments – perhaps substituting one fourth whole grain flour and increasing to as much as one-half. If a recipe calls for 4 cups all-purpose flour, start with 1 cup of whole wheat flour and 3 cups all-purpose flour. I have increased some bread recipes to half whole wheat flour and half all-purpose flour, but know the resulting bread will be more dense in structure. Oat bran or oatmeal that has been ground to flour consistency can replace up to one-fourth of the all-purpose flour as can other whole grain flours. When trying to keep the appearance of the baked product more like that of a recipe that does not include whole grain flour, you can use White Whole Wheat Flour. Though this flour has the nutritive value of whole wheat flour, it is lighter in appearance and can sometimes fool an unsuspecting family member (who doesn’t appreciate healthy ingredients).
When it comes to storing your flours it is good to know that all-purpose flour can be kept in a cool, dry place (cupboard), the refrigerator or freezer. Since whole wheat flour contains the vitamin and oil rich germ of the whole wheat berry it is best stored in the refrigerator for up to eight months or in the freezer for two years. Make sure you bring frozen flour to room temperature before you bake with it. Flour at freezing temperatures will discourage even the most vigorous yeast or baking powder.
