EatingWell

By Stacy Fraser

In the EatingWell Test Kitchen, we bake with whole-wheat flour as much as possible. It has almost four times more fiber than all-purpose flour and provides more potassium, magnesium and zinc. Baking is a science — not all baked goods are ideal candidates for whole-wheat, but if you experiment, you’ll find many recipes just as delicious with whole-wheat flour. (To keep it fresh, store it airtight in the freezer.)

Here’s our general rule of thumb: For sturdier-textured baked goods (bread, pizza dough), swap at least 50% (and up to 100%) of the all-purpose flour with regular whole-wheat or milder-flavored white whole-wheat. For tender-textured treats (cookies, cakes, pie crust), use whole-wheat pastry flour in place of up to 50% of the all-purpose. Whole-wheat pastry flour is lower in protein and milled from a softer wheat — yielding more tender results than regular whole-wheat. Happy baking!

Check out the slideshow above for recipes that will allow you to put your new baking knowledge to good use!

The Best Coffees
Buyer's Guide to Natural Sweeteners

More From Kitchen Daily:

The Only Brownie Mix You'll Ever Need This Holiday The Only Brownie Mix You'll Ever Need This Holiday
The Only Brownie Mix You'll Ever Need This Holiday
The Science Behind the Best Brownie The Science Behind the Best Brownie
The Science Behind the Best Brownie
You've Been Cooking Eggs All Wrong You've Been Cooking Eggs All Wrong
You've Been Cooking Eggs All Wrong

Tags: High Fiber, Kid-Friendly, Vegetarian, Baking

Terms of Service | Privacy Policy Corporate Site | Advertise With Us