You can replace some but not all of the all-purpose flour with whole wheat flour when baking. Swapping equal amounts results in baked goods that are too dense with an offputting flavor. … In most cooking uses you may substitute whole wheat for all-purpose flour without issue.
What happens when you use whole wheat flour instead of all-purpose?
If you’re in the middle of mixing up a batch of muffins, can you substitute whole-wheat flour instead of the all-purpose flour that the recipe calls for? The short answer: no. Whole-wheat flour makes your baked goods denser and a lot heavier than those made with just all-purpose flour.
Can you use wheat flour instead of white flour?
Use 3/4 cup (177 g) of whole wheat flour to completely replace 1 cup (237 g) of white flour. Whole wheat flour is denser and heavier than regular white flour. In order to produce baked goods with a similar texture to white flour, you’ll want to use less whole wheat flour.
What is the difference between whole wheat flour and all-purpose flour?
What’s the difference between all-purpose and whole-wheat? … Whole-wheat flour, as implied, is made up of the whole wheat kernel—endosperm, bran, and germ. Because of this, it has a higher protein content than all-purpose (up to 15 percent), as well as more fiber, nutrients, and flavor.
What can I use if I don’t have all-purpose flour?
Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose. Just take note that each flour is best used in specific types of recipes.
What can I replace whole wheat flour with?
If you don’t have whole wheat flour you can use one of these substitutes:
- All purpose flour (end result will be fluffier, less dense) or use 1/4 cup wheat germ and 3/4 cup all-purpose flour per cup whole wheat.
- OR – Replace the whole wheat flour with graham flour.
How does whole wheat flour affect baking?
Substituting whole wheat flour 100% for white flour will lower the rise of your yeasted baked goods significantly. … Mainly because whole wheat flour absorbs more liquid than white flour and produces a stiffer dough. The stiffer/drier the dough, the harder it is for it to rise.
Is bread flour and wheat flour the same?
The main difference between bread flour and all-purpose flour is their protein content. Soft wheat flours, like all-purpose flour, are usually about 8 to 12 percent protein, while hard wheat flours, like bread flour, contain around 12 to 15 percent protein.
Do you need more yeast for whole wheat flour?
Whole wheat breads require much more rising time. … To allow for proper gluten formation, you need to let the bread rise longer. Much longer. But if you put the same amount of yeast into the recipe, your bread would have erupted out the top of your bread machine by the time the gluten network had formed.
Can I substitute self raising flour for all-purpose flour?
To substitute self-rising for all-purpose flour, look for recipes that use baking powder: about ½ teaspoon per cup of flour, minimum. … Self-rising flour will work just fine in recipes using about 1/2 teaspoon (and up to 1 teaspoon*) baking powder per cup of flour.
What is the best substitute for white flour?
Give Your Baking a Healthy Upgrade With One of These White Flour Alternatives
- Whole Wheat Flour. Whole wheat flour is ideal for enjoying homemade bread and baked goods without sacrificing a commitment to eating whole foods. …
- Spelt Flour. Spelt is a pure non-hybridized, nutritious ancient grain. …
- Rye Flour. …
- Brown Rice Flour.
Is white flour and all-purpose flour the same?
Unless labeled “whole-wheat,” all flour is white flour: that is, milled from the starchy, innermost part of the wheat kernel, known as the endosperm. All-Purpose Flour: If a recipe calls simply for “flour,” it’s calling for all-purpose flour. … Cake Flour: The flour with the lowest protein content (5 to 8 percent).