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Apr 29, 2009 07:39 AM

White whole wheat flour

Just wondering if anyone knows the gluten content of "white" whole wheat flour - I picked up a bag of King Aurther and was wondering if it could be entirely substituted for white flour in bread without impairing texture?

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  1. I came home with the same thing by mistake recently. According to a recommendation from this board, the no-knead bread could be made using 100% white WW flour. I tried it, although I must admit I added a little more yeast and a little more water, and it worked fine. I don't think it rose quite as much as a white loaf, but it was fine.

    2 Replies
    1. re: nemo

      The main difference that I noticed with WW flour (in the no-knead) was that the crust was softer.

      1. re: paulj

        Was that you, paulj? Thanks for the recommendation. I didn't notice the crust necessarily, but I make mine a tad different every time. Made the original recipe, then the no second rise, then the put in a cold oven, then with WW flour! It's a pretty forgiving recipe, and I'm delighted to know the white ww flour still won't screw it up.

    2. It's close to regular whole wheat, but slightly less. I've used half www and half bread flour, with a little more water, and it's fine. Anything more than that and I'll use a whole wheat recipe.

        1. re: Stuffed Monkey

          Great link... thanks. Looks like it should be interchangable with regular flour.

          1. re: tdaaa

            I use it in place of white AP flour for most baking. It makes pie dough hard to work with so I'd recommend not using more than a third WWW in a pie crust. Make sure you store it in the fridge or freezer, because it goes rancid as readily as ordinary whole wheat flour.

            1. re: tdaaa

              The King Arthur site is great...good resource for receipes as well.
              14% is much higher than standard AP (call H& R in industry terms) which is between 10 and 11%.
              A white flour that is 14% I usually refer to as pizza/bagel flour.
              The white whole wheat would be interchangable with regular whole wheat, so it's okay to mix in a portion with AP, but only sub totatlly for whole wheat.

              1. re: Stuffed Monkey

                I thought the problem with standard whole wheat flour was low gluten content, hence the need for a AP/whole wheat mix in most breads to allow adequate gluten development.

                I just checked the KA site - the comments section there indicates that the WWW sustitutes well for AP in most recipes. I'll try it for sandwich bread this weekend and report back.

                1. re: tdaaa

                  100% white whole wheat cinnamon swirl bread came out fine... the bread itself is more golden in color than true white and the crust and crumb are slightly softer and moister than with white flour, but the white whole wheat flour definitely performed more like AP flour than standard whole wheat.