Kristin Hoffman

Whole Wheat Flour

Appears in
Baker Bettie's Better Baking Book
Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

  • About
  • Protein Content: 12–14 percent
  • Best Uses: substituted for a small portion of white flour in a recipe to add flavor and nutrition, or in whole-grain breads
Whole wheat flour is milled from the entire wheat grain. It has a coarser texture than white flour, but also has more flavor and nutrients. While whole wheat flours do tend to have a higher protein content than all-purpose flour, it is more difficult to create a strong gluten structure with them. For this reason, whole wheat flour is usually used in combination with white flour.