Subsitituting whole wheat flour for regular flour - one to one?

[Anonymous]

Dumb question, I know, but I am trying to bake more healthfully now that I am a mom. When subsitituting whole wheat flour for regular flour, do I use the same amount? I am sure the answer is yes but I want confirmation from someone who does it. Thanks in advance!

[Anonymous]

I don't substitute 1:1. For a pumpkin bread recipe that calls for 1.5 cups flour, I use 1 cup white and 1/2 cup whole wheat. The bread tastes great, no difference. I think I could up the portion of WW flour, but I thinking substituting completely could alter the texture/density. Not a chef. Others may have different advice.

[Anonymous]

When I make banana pancakes, I substitute half of the white flour with wheat.

[Anonymous]

PP. OP, I would just experiment a bit. I would think it would vary depending on what you're making. Also, as you and your family become more accustomed to it, you could probably increase the proportion of wheat flour.

[Anonymous]

You don't want to do a 1 for 1 substitution. If you do, you will have a loaf that has less volume and a coarser texture.

For each cup of all-purpose flour, substitute 1/2 cup of all-purpose flour and 1/2 cup of whole wheat.

What would be even better, is to substitute 1/2 cup of bread flour and 1/2 cup of whole wheat flour.

Bread flour is higher in gluten than all-purpose flour and it has very small amounts of malted barley flour and vitamin C or potassium bromate added. The barley flour helps the yeast to work and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes.

[Anonymous]

It depends on what you're baking. I regularly substitute white whole wheat flour for all-purpose when baking cakes, for example. I just add a bit of baking powder. Baking bread would be different, though. What do you plan to bake?

[Anonymous]

Google recipes with whole wheat flour and you should be fine.

[Anonymous]

OP here. I am making zucchini bread. It is a recipe I have made and liked in the past and this Thanksgiing, I would like to make it with whole wheat flour. I am liking the idea of starting out with a third or a half whole wheat flour and the other two thirds or half egular flour. Does that sound right?

[bakersman]

Anonymous wrote:OP here. I am making zucchini bread. It is a recipe I have made and liked in the past and this Thanksgiing, I would like to make it with whole wheat flour. I am liking the idea of starting out with a third or a half whole wheat flour and the other two thirds or half egular flour. Does that sound right?

. Yes, that will work. Just don't do a 1:1 substitution. You want either more white than wheat or equal parts white and wheat.

[Anonymous]

OP, Mark Bittman's "How to Cook Everything" book has a recipe for zucchini bread (and other quick breads) that uses a combo of WW and all-purpose flour.

[Anonymous]

Many recipes use half whole wheat, half white. I'd find a few recipes online for what you're making to confirm. There are whole wheat recipes for almost everything. One exception is whole wheat pancakes I make. Yum.

[Anonymous]

P.S. By one exception of mixing whole wheat and white is what I meant by the above. I make buttermilk whole wheat pancakes with no white flour.