When baking can u replace white flour w/wheat flour w/out any adjustments or problems?

Question

When baking can u replace white flour w/wheat flour w/out any adjustments or problems?

Answer 1

it'll work, but the texture of the whole-wheat product will be slightly different. test it out one day and you can see.. its not bad though and its healthier for everyone

Answer 2

No. If the recipe calls for all purpose white flour, then you need to use white flour. If you try to use wheat flour in the same amount you are very likely to run into a great amount of problems. I tried doing the replacement of wheat flour, once in a recipe, and if came out gummier and stickier than with white  that it called for. It was really nasty. You will need to do further research depending on the recipe and the requirements.

Answer 3

Don't use more than half whole wheat flour when subbing for all purpose or plain (even S/R) flour.  The baked goods still need some white flour to come out right.  Otherwise, you'll have really tough, dry, chewy, crumbly products.

Answer 4

I assume you mean whole wheat flour (white flour is made of wheat too).

Yes you can.  Although, as with anything made with whole wheat flour, it will make the finished product a little more dense and a little chewier.

Answer 5

I assume you mean whole wheat flour, since "flour" is generally wheat.

You can often substitute half whole wheat without any appreciable difference in something like cookies. For cakes or pastries, it will be more noticeable. You may need extra liquid, also, because whole wheat flour absorbs more liquid.

There is a flour available in some places called white whole wheat. It is whole wheat flour made with a less strong-tasting wheat. If you can find it, this can generally be substituted without any other recipe changes and without a significant taste change. Again, though, if your family is afraid of whole wheat, you may only want to substitute about half, and keep the other half "regular" flour.