Rainbow Light
Whole Wheat Flour
What it is
This is finely ground flour made from the entire wheat kernel, including the bran, germ, and endosperm. It has a slightly coarser texture and a nuttier flavor compared to refined white flour. The presence of the bran and germ contributes to its darker color and denser structure when baked.
How people cook with it
Whole wheat flour is a versatile ingredient used in a wide range of baked goods and cooking applications.
- Baking bread
- Making pancakes
- Thickening sauces
- Creating pasta
When baking with whole wheat flour, it's often recommended to use it in combination with all-purpose flour for lighter results, especially in cakes and pastries. For breads, it can be used entirely or blended. Its absorption rate is higher than white flour, so you might need to adjust liquid amounts slightly. It lends a heartier texture and a distinct, earthy taste to your creations. It can also be used to add body to gravies and stews.
How it differs from similar foods
Unlike refined white flour, whole wheat flour retains all parts of the wheat kernel. This means it has a more robust flavor and a denser texture. The bran and germ can affect the rise and crumb of baked goods, making them less airy than those made with white flour.
Who it is for
Home bakers and cooks looking for a more wholesome flour option often choose whole wheat.
How to keep the rest
To maintain freshness, store whole wheat flour in an airtight container in a cool, dry place. Because of the natural oils in the germ, it can go rancid more quickly than white flour. For longer storage, refrigeration or freezing is recommended.