Does anyone use white whole wheat flour in baking? If so, what have you baked

[meryl]

with it, and what percentage do you use, ie, half white whole wheat and half all purpose flour, etc?

 

[steve2-in-la]

I've used it. It's more like Regular Wheat flour with a lighter color and milder texture. I would

NOT use it as a one for one substitution. There's a bunch of information at this site:

http://www.wholegrainscouncil.org/whole-grains-101/whole-white-wheat-faq

 

[meryl]

Thanks. I'm thinking 50/50.

 

[melissa-dallas]

Meryl, here's the King Arthur page

If you look to the right hand sign the have links to some of their recipes using it.

http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb

 

[desertculinary]

I use it...

I've been using it a fair amount, in pretty much everything. I tend to stick to a 50/50 mix, though depending on what it is. Some study baked goods like cookies can handle a 75/25 mix or even a full 100, depending on the kind.

 

[barbara-in-va]

Meryl, I have been using it for several years now. Mostly 1/2 + 1/2 w/AP flour.

Never had a problem. Folks don't even know.

 

[sjs1952]

WWW Flour

I concur with everyone else. I love to bake with it. I use 50/50 with AP flour with muffins,rolls, breads,cookies, pizza dough. I've not used it in pie crust or other pastries.
Nice thing is the grandchildren don't know the difference, so that ccc or pnb cookie tastes even better cuz its healthier( Ok, so I'm strtching the truth here!!)

 

[tess]

Ditto I use it too-start with replacing 25 pct - up it each time you bake until it can't handle it

 

[meryl]

Thanks, everyone!