How to substitute all purpose flour for whole wheat flour

Questions And Answers – How To Substitute Whole Wheat Flour

Question:

How do I substitute whole wheat flour for white flour?  Does the baking time vary?  Do I need to increase the baking soda or powder? – Jill (4/10/00)

Answers:

General Baking:

whole wheat flour – Whole-wheat flour usually can be substituted for part or all of the all-purpose flour in most recipes.  For example, if the recipe calls for two cups flour, try one cup of all-purpose and one cup of whole-wheat flour.  When completely substituting whole-wheat for white, use 7/8 cup whole-wheat for one cup of white flour.

Bread Baking:

whole wheat flour – replace up to half of the white flour in the recipe with this flour.  In order to ensure that your whole wheat loaves are as light as possible, be sure and measure out the flour with the spoon.  In other words, do not scoop it out of the bag or container with your measuring cup.  Spoon the flour into the cup.  This introduces air into the mixture from the start.

(1)  Use a baking method called a sponge.  Proof the yeast.  Gradually stir in about half the flour.  Allow this mixture to sit, covered, for at least an hour.  You can even leave it out overnight!  This strengthens the gluten in the flour.  The stronger the gluten, the better it can trap the carbon dioxide put off by the yeast.  In other words, your bread will rise better.  Then add the rest of the flour and proceed as usual.

(2)  Add some gluten flour when making breads to help the rising.

Keep an eye on the liquid to flour ratio.  Whole wheat flours (especially freshly ground whole wheat) will absorb liquids at a different rate than conventional white flours.  Add additional flour and liquids in small portions (a tablespoon at a time).  Do not use too much flour.  Whole wheat dough will be slightly tacky.  Allow the dough to rise twice before shaping it.

gluten flour = instant gluten flour = pure gluten flour = Vital Wheat Gluten
This is flour with the starch and bran removed.  Pure gluten flour is usually added to regular flour to turn it into bread flour.

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Credit: The Kitchn/ King Arthur Flour

Our local grocery stores carry a wide variety of flours that are great for all sorts of baking projects. Among the many types of flours available are white all-purpose, white whole-wheat, and regular whole-wheat flour. Regular whole-wheat flour is made from whole wheat grains, also known as kernels, and has a recognizable tan or beige color. White all-purpose flour (aka the kind you’re probably most used to baking with) is made from only part of the wheat grain known as the endosperm.

What Is White Whole-Wheat Flour?

White whole-wheat flour, on the other hand, is made from white wheat berries. These berries don’t contain the red pigment found in regular wheat berries, so the resulting whole-wheat flour is light in color. The biggest advantage in using white whole-wheat flour is in its flavor. Regular whole wheat can taste nutty and somewhat tannic, which some people love and others find off-putting. Flour milled from white wheat berries is much more mild-tasting and doesn’t have any of that astringent “whole-wheat flavor.” This makes it a great choice for people who want the nutritional benefits of whole wheat but without the taste. It’s often called for in whole-grain pastry recipes.

How to Substitute Whole-Wheat Flours for White All-Purpose Flour

When substituting white whole-wheat flour in recipes, it’s important to remember that it is still a whole wheat — meaning it contains the bran, the germ, and the endosperm. This can pose some special challenges in certain baking recipes, as whole-wheat flours don’t develop gluten as readily and can tend toward heaviness in the final product.

To substitute whole-wheat flour for white all-purpose flour, start by replacing a portion of the all-purpose flour with a smaller amount of the whole-wheat flour, such as one-quarter to one-half; if you like the results, try subbing a little more whole-wheat flour for the all purpose flour the next time you make the same recipe. White whole-wheat flour can be substituted for all-purpose flour similarly to regular whole-wheat flour. If you ever feel unsure during the substitution process, however, always just proceed with caution and start small.