What is "white whole wheat flour"

[Anonymous]

How does it differ from regular whole wheat flour and regular white flour? And when baking with it, does one treat it the same as regular white flour? Does it .have a different taste in baked goods than regular white flour? Thanks.

[Anonymous]

"White whole wheat flour is flour produced from soft white wheat varieties. Instead of being made from red wheat, the most common type in the United States, like most whole wheat flour, white whole wheat is made from white wheat, more common in the United Kingdom. The difference is that soft white wheat has a lower gluten content as well as lacking the tannins and phenolic acid that red wheat does, causing white whole wheat to appear and taste more like refined red wheat; it is whitish in color and does not taste bitter. Whole wheat flour has high protein and protein absorbs more water

White whole wheat has almost the same nutrient content as red whole wheat. However, soft white whole wheat has a lower gluten content and contains a lower protein content (between 9% and 11%) when compared with harder wheats like red (15%-16% protein content) or golden wheat."

http://en.wikipedia.org/wiki/Whole_wheat_flour#White_whole_wheat

[Anonymous]

We've been using King Arthur's whole wheat white for several years now and love it. For most recipes, like muffins and quick breads, we can substitute it 1 for 1 for the while flour with no problem - no issues with consistency, although the products can have a bit more of a "grainy" mouth feel. With pie and tart crusts, it is fine to use but the fact that you are using a whole grain will be more noticable, so the crusts won't be as flaky.