A few years ago when I was starting to really be aware of using better ingredients and whole foods in my baking, I discovered white whole wheat flour. Was it another food scam? I didn’t know any of its benefits but I liked the idea of a white whole wheat in my baked goods because of the way it made them look—lighter and not so dense. It also seemed that the flavor of my baked goods was lighter and sweeter.
At first glance, you might think white whole wheat was some sort of food scam. Is it just another term for white bleached flour but a way to say it that makes it sound healthier? Or is it similar to “multigrain” which can mean anything but certainly doesn’t have to mean healthy?
Turns out white whole wheat has been around awhile and is indeed a whole wheat grain. White whole wheat flour is made from the hard white wheat berry. The whole wheat we are most familiar with is made from red wheat. The color refers to the grain, not the color of the flour.
What I have found, which is confirmed by the experts, is that white whole wheat is not only milder in color, but also in flavor. Red whole wheat flour tends to have a slightly bitter taste. This is due to the higher bran content in the red wheat berry compared to the white whole wheat berry.
Nutritionally these two whole wheats are virtually the same. They both are high in fiber and include naturally occurring vitamins and minerals. Interestingly, both have a high content of protein. White whole wheat, according to King Arthur Flour, has a slightly higher protein content of 14g.
In just a few years I have seen the availability of white whole wheat flour increase. At first I could only find one brand of white whole wheat flour, King Arthur Flour, and it never seemed to be regularly stocked. Now there are many. The other day when I went to the grocery store I found three brands of white whole wheat available—King Arthur Flour, Bob’s Red Mill and Gold Medal. It has definitely become mainstream.
If you haven’t yet discovered white whole wheat now is the time to try it. No longer do you need to endure heavy, dense or bitter baked goods in order to benefit from whole wheat goodness. You can adapt any of your favorite recipes by replacing two-thirds of the flour called for in a recipe with white whole wheat flour. Our if you want to try some new recipes using white whole wheat, check out the recipes on the LivligaHome.com website, including delicious Lavender Lemon Bars, Cherry Limeade Wheat Germ Muffins or Banana Bread Muffins with Fresh Sage.
Enjoy! And Live Vibrant!
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