Can You Substitute Whole Wheat Flour For All Purpose Flour For Cookies
Olivia Luz
But honestly swapping whole wheat flour for some or all of the all purpose or bread flour a k a.
Try substituting up to 1 3 or 1 2 the amount of white flour with wheat. The answer thankfully is a qualified yes. Whole wheat flour is denser and heavier than regular white flour. In most cooking uses you may substitute whole wheat for all purpose flour without issue.
It s quite difficult to substitute whole wheat flour for white flour as whole wheat flour is much more dense. Use 3 4 cup 177 g of whole wheat flour to completely replace 1 cup 237 g of white flour. But you can also try using cake flour in your muffins scones even your cookies for a tender baked good in the end. Whole wheat flour makes your baked goods denser and a lot heavier than those made with just all purpose flour.
You can start by substituting some whole wheat flour for all purpose flour but no more than 25 percent of the total amount unless you re willing to really sacrifice the texture of your baked goods. Whole wheat flour this flour uses 100 of the wheat kernel which means when you use this flour your baked goods will come out heavier and denser than if you were to use a white flour. White flour in your recipes is surprisingly easy. In my own kitchen i routinely swap it for all purpose in a wide variety of baking recipes from cookies to quick breads.
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Start by replacing 1 3 of the flour called for in a recipe with whole wheat flour and see how it goes. Blending whole wheat flour with all purpose flour will lighten the finished product while adding the nutritional benefits of whole wheat. Start out by replacing 1 3 of the total amount of flour listed in your recipe with whole wheat flour. In order to produce baked goods with a similar texture to white flour you ll want to use less whole wheat flour.The next time try substituting it for half of the flour listed and keep increasing little by little each time you make it till you find the ratio of whole wheat flour to all purpose flour that you prefer. If the result is pleasing try 50 percent and continue to scale up from there. To begin making cookies with whole wheat flour replace just some of the all purpose flour in a recipe instead of the full amount. White whole wheat is milled from hard white spring wheat instead of red wheat which is what whole wheat flour is traditionally made from.
Swapping equal amounts results in baked goods that are too dense with an offputting flavor. Ever since i discovered white whole wheat flour i have pretty much given up all purpose flour for quick breads muffins and most cookies and often use it for cinnamon rolls donuts brownies and bar cookies.
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