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Feb 6, 2007 06:43 AM

Using whole wheat flour for dredging?

I'm needing to cut out white flour for health reasons and was wondering if anyone has tried using whole wheat flour or whole wheat pastry flour for dredging things like chicken pieces, etc. before sauteeing in olive oil. If so, what were the results?


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  1. ok, im hazarding a guess here but i would say that the germ and maybe even the bran that is present in the whole grain of the wheat might burn more easily that AP flour. i would totally try it tho. i mean, i use solely ww flours in dredging, i have to admit that i havent ever really thought bout doing it. i think tho, that someone like arrowhead mills has a boxed dredging 'kit' that is whole grain. i dont think that you have to buy that, i mean you could always just do it on your own. please please please tell us how it goes tho.

    1. I haven't, but I do often use cornmeal. Not sure if you are allowed to eat corn meal, but I actually really like the crispy texture cornmeal provides.

      1. Yes, have done it, and yes the result is similar, if not the same.

        1. Why are you trying to avoid white flour? Is there something toxic about it, or are you just trying to get the added vitamins, minerals and fiber in whole grains? The amount of white flour that you ingest via dredging will be a minor part of your diet. The same would go for flour used as a thickener in sauces.

          2 Replies
          1. re: paulj

            I have been diagnosed with rhuematoid arthritis and white sugar and white flour are no-nos when trying to eat an anti-inflammatory diet. I'm trying to be as strict as possible during the first few months of diagnos1s to see if I can get my inflammation levels down so that I can have the surgery I need (for the osteoarthritis in my knee!). After that, I might be able to "cheat" a little, but until then, I'm not going to.

            1. re: wyf4lyf

              What is it about white flour that contributes to the inflammation? Has something been added that is an inflammatory agent? Something that is not also present in whole grain?

              But if white flour is a problem in this case, why dredge at all? What does the dredging contribute to the dish? I rarely do it. Meats brown without it. There are other ways of thickening sauces. There are other coatings if you want a crisp crust.


          2. I've used both whole wheat and white whole wheat and it's been fine.