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, you might notice it absorbs more liquid than all-purpose flour. It's often recommended to let doughs made with whole wheat flour rest for a bit longer to allow the flour to fully hydrate. For a lighter texture in baked goods, you can substitute half of the all-purpose flour with whole wheat flour. It can also be used to add body to gravies and sauces, or as a base for homemade pasta.
How it differs from similar foods
Unlike refined white flour, whole wheat flour retains all parts of the wheat kernel. This gives it a distinct nutty taste and a heavier texture. Refined flour has had the bran and germ removed, resulting in a lighter color and finer consistency.
Who it is for
Home bakers and cooks looking for a flour with a more robust flavor and texture 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, it can be kept in the refrigerator or freezer.