Grocery
Whole Wheat Flour
What it is
This is flour made from the entire wheat kernel. It includes the bran, germ, and endosperm. The bran provides a slightly rough texture and a nutty flavor. The germ contributes healthy fats and a wholesome taste. The endosperm is the starchy part. This combination gives whole wheat flour a distinct character compared to refined flours.
How people cook with it
People use whole wheat flour in a variety of baked goods and everyday cooking. Its hearty nature adds substance and flavor to many dishes.
- Baking breads
- Making pancakes
- Thickening sauces
- Creating muffins
When baking with whole wheat flour, it can often be substituted for all-purpose flour. However, it absorbs more liquid, so you may need to add a little extra moisture to your dough or batter. It works well in recipes where a robust flavor and texture are desired. For lighter baked goods, consider a blend of whole wheat and all-purpose flour. It can also be used to add body to gravies and stews.
How it differs from similar foods
This results in a darker color, a coarser texture, and a more pronounced, earthy flavor. The presence of the germ also means it has a shorter shelf life than white flour.
Who it is for
Home bakers and cooks seeking a more wholesome ingredient often choose whole wheat flour for their recipes.
How to keep the rest
To keep the rest of your whole wheat flour fresh, store it in an airtight container in a cool, dry place. Because of the natural oils in the germ, it is best to store it in the refrigerator or freezer for longer periods to prevent it from going rancid.