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Have you noticed that you now have a choice of several different types of flour to choose from at the grocery store? One newcomer is white whole wheat flour. Do you know the difference between that and other flours?
To review, all-purpose flour and whole wheat flour are made from red wheat berries. This gives the flour a tan color. Unbleached all-purpose flour has been bleached to make it look white.
White whole wheat flour however, is made from white wheat berries so it is naturally white in color. It contains the bran, germ and endosperm. All-purpose and unbleached all-purpose flour has the bran and germ removed making it less nutritious than whole wheat. White whole wheat flour and whole wheat flour are the same nutritionally.
Whole wheat flour tastes nutty, slightly bitter and is stronger in flavor than whole wheat white flour. White whole wheat flour has a milder flavor, and also means that products made with white wheat require less added sweetener to attain the same level of perceived sweetness.
When substituting either whole wheat or white whole wheat flour in baking recipes, it's important to remember that because it contains the bran, the germ, and the endosperm it can cause your product not to develop gluten and hence have a heavy texture. To ensure the best products, I’d recommend investing some time into learning how to bake with whole wheat flours.