[King Arthur Flour makes a white whole wheat flour that is available in most grocery stores in the U.S. and online.]. Other recipes can be substituted anywhere from 25% to 50% – check out King Arthur Flour’s Complete Guide: White Whole Wheat Flour. Product still comes out great, nobody can taste the difference, and you get the benefit of have some whole grains in your sweet treat! If you want to adjust a recipe that calls for all-purpose flour, begin by substituting 25% of the all-purpose flour with whole wheat and work from there, understanding that you may need to increase the liquid in the recipe to achieve the correct consistency as you add more whole wheat flour. Thanks. Interesting! Make This: Almost anything you would use all-purpose flour for. Just put a coin at the bottom of a plate or bowl of flour. As you’ll see below, protein content is the primary differentiator in flours and plays an important role in how the flour performs in different recipes. Thanks so much! Learn how to make a Two Crust Pie Pastry with our recipe using Gold Medal Flour! No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes, The Ultimate Guide to Holiday Baking (New Email Series). If you’re new to whole wheat baking, using white whole wheat flour would be a great place to start, as the resulting baked goods are milder in flavor and less dense than those made with traditional whole wheat flour. Any advice would be greatly appreciated!! I have one more question: currently I am passing through a custard cookies phase. All of my other flours (whole wheat, nut flours, etc.) Self-rising flour also has baking powder and salt added during the milling process. The filling in ready to eat pasteis de nata is supposed to be soft and dense in the same time. Hi Michelle, It all depends… I don’t use bread flour for all yeast recipes – if the particular recipe is meant to be denser and chewy, then yes. Substitutions: All-purpose flour or cake flour, used alone or in combination. Substitutions: All-purpose flour can most times be substituted for bread flour. This results in a whiter, finer-grain flour with a softer texture. Hi Michelle! It is more shelf-stable than whole wheat flour, but as a result, has a milder flavor. Description: Self-rising flour has long been a Southern U.S. staple, as it is made from the low-protein wheat that is grown in the south. It is darker in color and creates a more dense and more flavorful baked good than all-purpose flour. Don’t want to have to buy several different kinds of flour. I’ve never heard of using flour to make custard. Hi Helen, First of all, I am so very sorry! Hi Jim, According a download on the King Arthur Flour website, their all-purpose flour has a protein content of 11.7% and they claim that “competitor’s all-purpose flour” has a protein content of 9.6% (I assume they would be talking about popular grocery store brands). For decades, home made bread was made with bleached flour. Today we’re tackling all of the most common flours – what makes them different, the best things to make with them, as well as substitutions for each. **Don't over flour your recipe. It’s a hockey one . Essential tools, baking lists, make-ahead tips, quick recipes, and more! I can only try, but get all the extraneous information that is on the web page along with the article. Self-Rising Flour… Bread flour is generally 100% hard wheat flour, while all-purpose flour may be 100% hard wheat flour, or it may be a combination of hard wheat flour and soft wheat flour. I know that often it doesn’t call for flour at all, but my family is crazy about portuguese dessert called ‘pasteis de nata’ which actually are baked cups of pastry filled with custard which require flour for making. Description: Whole wheat flour is made by milling all three portions of the seed head – bran, germ and endosperm. Protein Content: A moderate range of 10% to 12%. Einkorn is high in lutein and other nutrients. Your email address will not be published. . [the bleaching agent actually just speeds up what is a natural process – if the unbleached flour is stored for a lengthy period, its colour will lighten]. http://www.sweetteasweetie.com. Good to have as a reference. The bleaching agents used in bleached flour will destroy your yeast. Make This: Biscuits, muffins, pancakes, cakes, Not That: Breads, recipes calling for whole wheat flour, Substitutions: 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt. It has an even lower protein content that all-purpose flour because it’s made using a soft wheat flour rather than the hard wheat flour that makes up all-purpose flour. When baking cakes I like the texture of cake flour better but a lot of recipes call for all purpose flour. Description: Traditional whole wheat flour is milled from a red wheat berry, while white whole wheat flour is milled from a white wheat berry. This is a staple in my kitchen. The white wheat berry is sweeter in flavor and milder that the red wheat berry. Discover how to store pies via our guide on the Gold Medal Flour blog! I have another Baking Basics post for you, and I think it’s one that many of you will find extremely helpful! ), you would likely never be able to tell the difference, as the differing results are very slight. If a bread recipe calls for 2 c whole wheat flour & 1 c all purpose flour. Foods made with bleached flour tend to have a softer texture, more volume, and a brighter color than those made with unbleached flour.