Tips for Baking with Whole Wheat Flour

Whole wheat flour adds more nutrition to your baked goods, with almost four times more fiber than all-purpose flour and more potassium, magnesium and zinc. Research shows that whole grain as part of a low-fat diet may help reduce the risk of heart disease and some cancers, and help with weight management.

To enjoy the health benefits, not to mention the nutty and tasty flavor, of whole wheat without sacrificing any delicious texture, follow these five helpful tips.

To start experimenting with whole wheat flour, check out these recipes and try our varieties of organic whole wheat flour, organic white wheat flour and wholemeal wheat flour. 

Happy baking!

For bread and pizza dough:

• For sturdier-textured baked goods like bread and pizza dough, swap at least 50% of the all-purpose flour with regular or white whole wheat flour. When altering a white bread recipe to become whole wheat bread, you may need another ¼ cup or so of liquid.
  
  

For cookies, cakes and pie crusts:

• For tender-textured treats like 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.
  
  
• When making cookies with whole wheat flour, reduce the butter or shortening by 20 percent. When making cakes with whole wheat flour, add another tablespoon or two of liquid.
  

General tips:

• When baking with whole wheat flour, let the batter rest for at least ten minutes before baking. This gives the liquid in the batter a chance to hydrate and soften the bran and germ in the wheat, ensuring a tender crumb.
  
  
• To maintain the freshness of your whole wheat flour, store it in an airtight container in the freezer.

Besides whole wheat flour, we do carry a variery of organic flour singapore and ship them internationally as well! Do not hesitate to make your purchase today over here! 

• Joanna Kang