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Whole Wheat Flour

Do anyone cook with this? If so, do you replace all-purpose flour for this in any and all recipes? I have a pizza recipe that I want to make and would like to use the whole wheat flour that I bought. It calls for 3-3.5 cups unbleached or all-purpose flour. Any suggestions?


Fri. Mar 17, 9:25pm

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Oh oh oh! I just made homemade pizza tonight with whole wheat flour!! I use 2 cups whole wheat and 1 cup white. I think you could probably use all whole wheat, but the crust might turn out pretty 'heavy'. If you did all ww, then I'd add a little extra water. Guess I add a tad over the 1 cup it calls for anyway. If you use your breadmaker, just be sure to check the dough's consistency before the rise cycle.

Friday, March 17, 2006, 9:38 PM

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i've used whole wheat PASTRY flour in recipies - it's less dense than reg. whole wheat flour.

Friday, March 17, 2006, 9:44 PM

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I made a pie crust with all whole wheat flour recently - can't say I recommend it, although it did stop me from eating the crust, which might be a good thing in the long run if I'm going to make pies.

Generally, though, I don't use 100% whole wheat flour...mix it with some white flour like the second poster a lot of things you can't even tell. Oh, one exception for me is brownies - I use 100% whole wheat flour, and they are very tasty (yeah, I make brownies from scratch - so easy and so much tastier than mixes).

Friday, March 17, 2006, 10:19 PM

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Some recipes require moderation/ adjustments to create the same kind of consistency we're used to in a product. I personally usually love the whole wheat substitution but the person who recommended whole wheat pastry flour is right, this may be the best to start with. Do a search for recipes that use the whole wheat flour if you want to use that exculsively. Enjoy!

Saturday, March 18, 2006, 7:33 AM

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I've heard that you should mix flours or the dough may be too "heavy" if you only use whole wheat alone (unless it's a recipe specifically for whole wheat only.

Saturday, March 18, 2006, 3:33 PM

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suggestions for using ww flour

I use whole wheat flour for everything. For pizza crust, I reduce the amount of whole wheat flour by about a 1/2 cup, since it absorbs more water. I also throw in a handful of old fashioned oats for texture. I use whole wheat pastry flour in all my muffin, pancake and waffle and cake recipes (would also work with pies and give a tender crust). I also replace 1/2 of the fat in baking recipes w/buttermilk. My kids never even notice since the whole wheat pastry flour has the same texture and doesn't taste as strong as the whole wheat.

Saturday, March 18, 2006, 4:04 PM

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Does whole wheat flour have the same nutrients as regular ww flour? Same amount of fiber, etc? It seems to me there would be less because of the smoother texture?

Saturday, March 18, 2006, 4:46 PM

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to the brownies poster

Can I have your brownie recipe? Also do you know the calories on it?

Saturday, March 18, 2006, 10:03 PM

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I'm not sure about the fiber but I know the calories were the same...white vs wheat....I'm thinking the wheat had a tad more. 110 calorie for a 1/4 cup. The carbs and fiber are what makes the difference.

Saturday, March 18, 2006, 10:05 PM

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my brownie recipe

3 squares unsweetened chocolate
1/2 c butter
1 c whole wheat flour
3/4 t baking powder
1/4 t salt
3 eggs
1-1/4 c sugar
1 t vanilla

melt chocolate and butter together. Remove from heat. Add all other ingredients and stir just enough to mix. Line 9x9 pan (or 9" round) with tin foil. Bake at 350F for 25 minutes.

Here's the nutrition for the ENTIRE recipe:
2858 cals
155 g fat, 91 g sat fat
366g carbs, 29g fiber, 253 g sugar
47g protein

I normally cut about 16 smallish brownies from this, so each would have the following:
179 cals
10g fat, 6g sat fat
23g carbs, 2 g fiber, 16g sugar
3g protein

Sunday, March 19, 2006, 11:51 AM

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