Baking With White Whole Wheat Flour

on March 12, 2008

For health-conscious bakers, white whole wheat flour might be the best thing since . . . well, you know. While regular whole wheat flour often gets a bad rap for producing a bitter flavor in baked goods, the white whole wheat version is much lighter and tastes more like traditional white baking flour. It's also rich in vitamins, minerals, fiber and antioxidants, says Sarah Krieger, a spokesperson for the American Dietetic Association. That might help you feel a little less guilty about indulging in that second chocolate chip cookie. To bake with white whole wheat flour, just substitute it cup for cup in place of white flour.

Found in: Nutrition