Whole wheat flour vs all purpose flour.

If a recipe calls for all purpose flour, or white flour, can I substitute whole wheat flour or will I need to adjust the amounts or something?

Whole wheat flour vs all purpose flour.

I've always used the same amount and it's fine. What kind of whole wheat flour are you using? The white whole wheat flour subs the best - the others I have tried are much heavier and the taste is noticeably different.

Re: Whole wheat flour vs all purpose flour.

I haven't bought any yet - I wanted to know of its doable. Thanks for the tip- I will look for the white whole wheat flour

Re: Whole wheat flour vs all purpose flour.

I called the bakers hotline on the bag to ask about this!!! and its worked out so far for me. its the same measurement-- like 1 cup of all purpose is still 1 cup of whole wheat but its much drier so they recommend adding an extra tablespoon of whatever liquid you are using. so if the recipe calls for water, or vegetable oil-- add an extra tablespoon or two of the liquid component to make up for it.

Re: Whole wheat flour vs all purpose flour.

Re: Whole wheat flour vs all purpose flour.

Whole wheat flour vs all purpose flour.

It depends what you are making. If you are baking bread, then it definitely makes a difference - most WW bread recipes actually call for you to add gluten to it. Or if you are making pasta it would be different. But for something like cookies, it's not that big a difference, though the texture might be a bit different and there will be a difference in flavor. Or definitely if you aren't using the flour as something specific (like in the topping on a fruit crisp, or to use to dredge chicken) then it makes no difference at all in terms of how it comes out - except there will always be a difference in flavor.

Like a pp said, white WW flour is definitely a better sub. I made banana bread the other day and subbed white ww flour 1:1, and it was great. You can't even tell the difference.