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Whole-wheat flour, as implied, is made up of the whole wheat kernel—endosperm, bran, and germ. Because of this, it has a higher protein content than all-purpose (up to 15 percent), as well as more fiber, nutrients, and flavor.
Can I replace all-purpose flour with wheat flour?
In most cooking uses you may substitute whole wheat for all-purpose flour without issue. Try it the next time you make breading for a chicken breast recipe, or thicken a sauce. Just remember the flavor could vary. When baking, experiment with your ratio of whole wheat to all-purpose.
Is wheat flour the same as all-purpose flour?
Since whole wheat flours contain the bran and germ, they are generally higher in protein than all-purpose flours. Despite its high protein content, the presence of the bran and germ makes it more difficult for whole wheat flour to produce as much gluten development and elasticity as all purpose flour or bread flour.
What can I substitute for whole wheat flour?
If you don’t have whole wheat flour you can use one of these substitutes:
- All purpose flour (end result will be fluffier, less dense) or use 1/4 cup wheat germ and 3/4 cup all-purpose flour per cup whole wheat.
- OR – Replace the whole wheat flour with graham flour.
Can you substitute wheat flour for all-purpose flour in bread?
Whole-wheat flour has the highest protein content on our list. For that reason, when substituting it for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result. If you want to use only whole wheat, you’ll need to add more water.
Can I substitute white all-purpose flour for whole wheat flour?
You can replace white flour with whole-wheat flour cup for cup. For every cup you exchange, add five teaspoons of water. Add additional flour only when needed while shaping.