6 Helpful Tips for Baking With Whole Wheat Flour
Baking with whole wheat flour is not only a great way to fit more nutrients and fiber into your diet, but it also provides many health benefits, including lowering your risk of heart disease, lowering your risk of stroke, lowering your risk of obesity and more. If you’d like to adopt a lifestyle that includes more whole grains but are intimated by the thought of including whole wheat in your baking, then you’ll want to check out our helpful tips below!
Taking baby steps is key when beginning to bake with whole wheat. It may not seem like a big change at first, but once you start baking and experimenting with whole wheat flour, your mouth will notice the difference. Give your taste buds some time to adapt by substituting 1/3 cup of flour with whole wheat flour.
Making the change slowly will help you adjust to the new flavor and to baking with whole wheat flour.
Because of its weight and density, whole wheat flour must be used in lesser quantities than normal white flour. You can use 3/4 cup of whole wheat flour to completely replace 1 cup of white flour.
Adding a little more liquid is essential when baking with whole wheat flour, as the flour tends to absorb liquid more slowly. As a general rule of thumb, add an extra teaspoon of liquid for each cup of whole wheat flour used.
If you prefer a sweeter taste, try adding orange juice (or another juice or sweetener) instead of water or milk.
Don’t Worry About Overmixing
You don’t have to worry about overmixing when using whole wheat flour. Generally speaking, mixing allows for the elastic gluten in baked goods to rise. When you overmix white flour, you thicken these “elastics” making it difficult for air bubbles to expand. With whole wheat flour, bran cuts the gluten, so you don’t have to worry about overmixing your ingredients.
So while o0vermixing with white flour makes your final product chewy, overmixing with whole wheat keeps your final product fluffy and fresh.
Leave Baked Goods Uncovered
When making simple baked bars like brownies and blondies, don’t be afraid to keep them out uncovered. These bars benefit from cooling overnight. Giving the whole wheat that extra time to develop helps soften the grain’s bran and any rough texture.
Mill your own Flour
Buying whole wheat flour from the store can get expensive, which is why we recommend milling your own instead! Not only does milling your own flour save money, but it provides you with fresher, more nutriient-rich baking! Since whole un-milled grains can be stored for an extended period of time, you’ll be able to keep some on hand at all times ready to be milled when you need it.
Check out our grain mills to see which one will fit your needs.
Do you have questions about whole wheat flour or baking tips of your own? Let us know in the comments!
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