Are you looking to increase the servings of whole grains in your diet but don’t enjoy the strong flavor that comes with whole wheat flour? You may want to try white whole wheat flour. It is milled from 100% hard white wheat and has the same nutritional value as traditional whole wheat but is lighter in color and flavor. It has a softer feel and sweeter taste. Because of its milder taste it is often called “sweet wheat” by the farmers who grow it. What white whole wheat is missing is the pigment that makes the outer layer of bran the traditional reddish color. That pigment contains an acid which is associated with the stronger, astringent taste of whole wheat.
How do you bake with white whole wheat flour? For best results substitute 100% in recipes calling for whole wheat flour; 50% in any recipe calling for all-purpose flour; and 25% in light-colored baked goods like cake and bread.
Whole grains are a great source of antioxidents, vitamin B, magnesium, iron and fiber. You might want to buy a bag and store it in your freezer and experiment! I experimented with some cookies this week and everyone in the office is enjoying them!