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: