When I first heard about 100% white whole wheat flour, my first reaction was, “What are they trying to sneak in on us now?” So I was a bit of a skeptic, to say the least. I was intrigued because I wanted to eat healthy and in all honesty, the 100% whole wheat flour is a bit of a challenge when it came to baking because of its density. For health reasons I don’t use a lot of oil and butter in my baked goods, and I’ve found that you need these things with the 100% whole wheat flour to lighten it up a bit, to make it fluffier.
In my research, I found some really good news about 100% white whole wheat flour which gave me hope for my baked goods that I want to pass on to you. It might be a good alternative for you if 100% whole wheat flour has been a challenge in your baking.
Here’s what I learned about 100% white whole wheat flour:
All three layers of the wheat germ is grounded which means that it maintains its rich fiber and natural-occurring nutrients.
It is made from the white hard wheat which gives it a pale color, so don’t be afraid to use it thinking it’s just like white flour.
The taste is milder than 100% whole wheat flour.
So, go ahead and use 100% white whole wheat flour! It’s Nutrition with Annie approved! Just keep in mind that not all grains are equal. Make sure it says 100% whole grain, if not, you are not getting the health benefits that 100% whole gain offers.
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