Did you know that only 1 in 10 Americans are getting the recommended amount of whole grain in their diet? One way to sneak a little more whole grain into your diet is to bake it right into the favorite foods to help your family get the recommended daily amount of whole grain. From chocolate chip cookies to pizza crust, whole wheat flour makes it easy to bake extra nutrients and exceptional flavor into the baked goods families love.
Why Whole Wheat Flour?
All flours contain wheat’s endosperm, the inside part of the kernel, but only whole wheat flour is made from whole grain. In addition to the endosperm, whole wheat flour contains the fiber-rich bran, the outer coating of the kernel, and wheat germ, the sprouting section of the seed. These elements give whole wheat flour its distinct flavor, texture and color, but they also give it a unique nutritional boost because of its natural antioxidants, fiber, B-vitamins, and plant nutrients.
At least 3 servings (or 48 grams) are recommended daily to reap the important health benefits of whole grain. Research shows that whole grain as part of a low-fat diet may help reduce the risk of heart disease and some cancers. In addition, whole grain may be helpful with weight management — research shows people who eat more whole grain tend to have healthier body weights and gain less weight over time.
All whole wheat flours are not created equal. Different milling methods can affect the way a certain brand of whole wheat flour works in a recipe, so it’s important to choose the right one when substituting whole wheat flour in baked goods.
Some whole wheat flours are coarse, which can interfere with gluten development in baked goods, but Gold Medal flour is specially milled to even, medium fine granulation, making it extremely versatile and adaptable for baking breads, quick bread, pancakes and cookies.
Whole wheat flour cannot be substituted one-to-one for white flour, though, because whole wheat flour behaves differently in recipes. For example, whole wheat flour absorbs more liquid than all-purpose flour, so it’s sometimes necessary to increase the liquid in recipes when a flour substitution is made. For that reason, you need to be aware of recipe adjustments when using whole wheat flour.
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