Grocery
Whole Wheat Flour
What it is
This is finely ground flour made from the entire wheat kernel. It includes the bran, germ, and endosperm, which are all parts of the original grain. The bran provides a slightly coarser texture and a nutty flavor. The germ contains beneficial oils and nutrients. The endosperm is the starchy part. This combination gives whole wheat flour its characteristic color and robust taste.
How people cook with it
Whole wheat flour is a versatile ingredient used in a wide variety of baked goods and other dishes.
- Baking bread
- Making pasta
- Thickening sauces
- Creating pancakes
When baking, whole wheat flour can often be substituted for all-purpose flour, though adjustments may be needed. This can result in a denser baked product. For lighter textures, you might consider using a blend of whole wheat and all-purpose flour. It can also be used to add body to gravies and sauces, or as a coating for fried foods. Its distinct flavor pairs well with hearty ingredients.
How it differs from similar foods
Unlike refined white flour, which has had the bran and germ removed, whole wheat flour retains these components. This results in a darker color, a more pronounced flavor, and a different texture. The presence of the germ and bran also means it has a higher fat content and a shorter shelf life than white flour.
Who it is for
Home bakers and cooks who enjoy a heartier flavor and texture in their dishes often choose whole wheat flour.
How to keep the rest
To maintain freshness, store whole wheat flour in an airtight container in a cool, dry place. Because of the oils in the germ, it can go rancid more quickly than white flour. Refrigeration or freezing can extend its shelf life significantly, especially if you do not use it frequently.