Whole Wheat Flour and "White" Whole Wheat Flour

Regular whole wheat flour is milled from hard red wheat berries and has a hearty flavor and texture. Some people perceive it as slightly bitter, though I think one reason could be that the flour was old (and thus rancid). However, if your family is not very experimental, try using “white” whole wheat flour in your baking and no one will be able to tell. White here does not mean that the flour has been refined, but rather that it has been milled from a different kind of hard wheat. White whole wheat is lighter in color and naturally slightly sweet (it has less tannin), but it retains the same beneficial nutrients and fiber as regular whole wheat. It has become much more widely available in the past decade.

While you can use regular and white whole wheat flour interchangeably, I suggest that you use the flour I recommend in each recipe, as their flavors are unique. I use regular whole wheat flour for baked goods when I look for heartiness and a more savory aroma, as in rustic breads and certain pizzas for example. In sweet baked goods, I typically choose white whole wheat flour. But try for yourself and see.

WHOLE WHEAT PASTRY FLOUR This flour is ground from soft whole wheat berries and is best used for more delicate baked goods such as cakes. It has a lower protein content similar to that of refined cake flour, which is also milled from soft wheat. I often combine it with protein-rich white whole wheat flour, which adds structure and texture to baked goods.

WHEN YOU SHOP Whole wheat berries are sold as hard or soft wheat berries. While soft wheat berries are harder to track down, they are an appealing choice, especially if you are new to whole grains. For one, they cook faster. But they are also less chewy, which makes them an attractive addition to stews, pilaf, and salads.

This tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'