Does anybody have any experience with White Whole Wheat Flour?....>>>>....

[scott-in-scottsdale]

My roommate is type-2 diabetic, and she can't

use white flour.

I've used whole wheat flour on occasion, and

I don't really care for the flavor, which I

would describe as an "overpowering blandness".

How does White Whole Wheat taste? Can I use

it one-to-one in place of white flour?

Thanks in advance.

 

[angak]

I've used it 3 times this month and really like it. It is really beige, not white, but milder

than regular whole wheat. I used the King Arthur brand and made wheat bread with 1/2 whole wheat and 1/2 AP flour. I also used it in oatmeal cookies. I would use a 100% whole wheat bread recipe to use it for 100% of the flour. I think it may be too "heavy" to use in a white flour recipe as a complete substitution, but worth a try. My bread was a country white recipe that included an egg, milk and honey.

 

[ms-in-or]

I used it to make cinnamon rolls and it was great.

 

[joe]

I use it to sub for part of AP in pizza dough, waffle batter and other things. It can't replace

white flour in many recipes because the fiber/gluten content is different, but as Ang said, if you substitute if for whole wheat it will taste milder.

 

[aajay]

I've just used it instead of AP flour and it's worked fine.