How to Use All Purpose Unbleached White Flour Instead of Wheat Flour

Wheat is a healthy way to regulate various body functions.

The difference between all-purpose bleached flour and wheat flour is in the milling process. Millers will grind out the germ (internal aspect of the wheat seed) and the outer shell called bran. These two aspects are ripe with nutrients making wheat flour a healthier, but heavier version of flour. All-purpose bleached flour does go through a bleaching process to get it white but the bleaching process does not introduce toxins to the wheat. The two types of flour are largely interchangeable.

Instructions

1. Look at the recipe. If the recipe calls for all-purpose flour, you can use either wheat or white without any variation in measurements.

2. Identify the type of flour needed for the recipe. If the recipe specifically calls for wheat flour to be used, you may have to adjust the measurements. Wheat flour is heavier and denser than processed flour and can cause yeast breads to be harder to kneed. Replacing the same amount of wheat flour with all-purpose bleached flour can cause your dough to be lighter and rise faster.

3. Adjust your times. As all-purpose bleached flour is lighter than wheat, it will both rise and bake faster. If your recipe calls for wheat, then you will want to closely monitor the dough as it cooks to ensure you do not overly cook it.

Tips & Warnings

• All flours are interchangeable with proper measuring and adjustment of the times. Review the website under Resources for measuring options for different flavors and textures in your cooking.

References

• Women Fitness: Ugly Truths about White Flour

Resources

• The Cook's Thesaurus: Wheat Flours