Things You'll Need:
- Whole wheat pastry flour
- Whole grain amaranth flour
- Mhite whole wheat flour
- Whole grain spelt flour
-
Step 1
Substitute all whole wheat flour for white flour when making cookies. The dense texture of cookies is forgiving to the hearty taste and added protein of whole wheat flour.
-
Step 2
Replace half of the flour in breads and muffins with traditional whole wheat flour. This yields a product with a denser, heartier texture than using all-purpose flour, but retains enough of the light characteristics of all-purpose flour to yield a tender product.
-
Step 3
Prepare tender baked goods like cakes, brownies, pie crusts and muffins with whole wheat pastry flour instead of traditional whole wheat flour. This product lacks the gluten that provides strength and elasticity to products like bread that require structure.
-
Step 4
Use whole grain amaranth flour to bake your favorite flatbreads or pancakes. Amaranth flour does not contain the gluten that enables baked products to rise, but amaranth contains more fiber and iron than wheat.
-
Step 5
Look for the new white whole wheat flour, which contains all of the bran and wheat germ of conventional whole wheat flour but not the bitter taste. This flour is milled from white wheat rather than red, and lacks the phenolic acid that imparts the strong flavor of traditional whole wheat flour.
-
Step 6
Increase the baking powder by one teaspoon for every three cups of whole wheat flour you substitute for white flour. This reduces the heaviness that extra whole wheat flour imparts to baked goods.
-
Step 7
Experiment with whole grain spelt flour as an alternative to wheat flour. Spelt flour is the only whole grain flour besides wheat that contains enough gluten for bread making. However, the gluten structure formed by spelt is very fragile, and you must use half whole wheat flour in the recipe for best results.
