Whole wheat flour contains more protein and more fiber than all-purpose flour. You can substitute up to 50% of all-purpose flour with whole wheat flour without impacting the moisture content of your quick breads, muffins and pancakes. So next time you’re making your favorite quick bread, just replace half of the all-purpose flour with half whole wheat flour for a little extra protein and fiber.
Because whole wheat flour contains more natural oils from the germ and bran of the wheat berry (both of which are removed during the processing of all-purpose flour), whole wheat flour can go rancid much quicker than all-purpose flour. I buy small amounts of whole wheat flour and store it in the freezer. It should keep up to a year if you store it this way.
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