HOME > Chowhound > Home Cooking >

How to use up whole wheat flour?

sasha1 Jan 8, 2007 04:16 PM

I have a bag, and don't know how to use it. I'm tempted to throw it away. I know (from experience), if I use too much of it in any sort of baked goods I end up with bricks.

  1. Click to Upload a photo (10 MB limit)
  1. Becca Porter RE: sasha1 Jan 8, 2007 04:25 PM

    If you have Martha Stewart's Baking Handbook make her Wheatmeal Shortbread. It is incredible!

    Or make Cook's Illustrated's Multi-grain Bread. It is great too.

    1. m
      morebubbles RE: sasha1 Jan 8, 2007 04:31 PM

      How many pounds do you have, just wondering whether it's a huge amount? I use whole wheat flour all the time. When trying a new recipe, I substitute 1/2 the amount of white all-purpose flour with whole wheat flour, it's been working for me. So with the half-half flour mix you could make pancakes, muffins, cakes, bread, pie crust, etc., etc.
      For myself, I start out with 1/2 then try to increase as much as possible (that is as long as it works with the recipe) the whole grain portion of flour.
      The King Arthur Whole Grain Baking cookbook is great, too!

      2 Replies
      1. re: morebubbles
        sasha1 RE: morebubbles Jan 8, 2007 05:47 PM

        I think it's a standard 5 lb bag, purchased for a recipe that probably took 1/2 a cup's worth.

        1. re: sasha1
          morebubbles RE: sasha1 Jan 8, 2007 06:12 PM

          You may want to store that bag in the freezer if you don't think you'll be using it up in a couple of months. Whole grain flour 'turns' more quickly than refined flour. I encourage you to give it a chance, there's lots of delicious recipes using whole wheat flour. I prefer the flavor whole grains give.
          Check out this pancake recipe given by opinionatedchef, it's good:

      2. AnneInMpls RE: sasha1 Jan 8, 2007 06:01 PM

        Check out King Arthur Flour's new Whole Grain Baking Book. It's got great recipes for whole wheat flour that don't end up like bricks. They've got several whole-wheat recipes on their web site:


        And I've made the Bittman/Lahey No-Knead Bread with white and whole wheat (about a third) - it's nice.


        Enjoy your whole wheat flour! (And next time, try whole wheat pastry flour - it's "fluffier" and easier to substitute in most white-flour recipes.



        1. jenniebnyc RE: sasha1 Jan 8, 2007 06:34 PM

          great for pancakes
          i also add in rolled oats

          1. a
            arwool RE: sasha1 Jan 8, 2007 06:40 PM

            I usually replace half the white flower in oatmeal cookies with whole wheat flour -- I love the way the cookies turn out. Works ok for most cookies, but tastes best in the oatmeal.

            It doesn't use up much at a time, but when we're rolling out pizza dough (usually the pre-made stuff from Trader Joes), I use the whole wheat flour -- gives a little extra texture.

            1. pancake RE: sasha1 Jan 8, 2007 06:45 PM

              Dont throw it out. You can always use it as a sub-in for some of the white flour in recipes.
              I dont recommend going fully whole wheat, because the results are usually dry.
              Depends what you are going to make - the sub-in works well with cookies, muffins and breads.

              1. h
                Heatherb RE: sasha1 Jan 8, 2007 07:17 PM

                Homemade whole wheat pasta?

                1. xtal RE: sasha1 Jan 8, 2007 07:19 PM



                  1. b
                    BuggySer RE: sasha1 Jan 8, 2007 07:20 PM

                    Any recipe you make with normal flour you can add 1/2 wholewheat and 1/2 white and you'll get a healthier version (wrt fibre). If you like Indian food you can make different rotis with it but definitely use 1/2 and 1/2 because if you use only whole wheat it's heavy....

                    Show Hidden Posts