Tips for Baking with Whole Wheat Flour

Whole Wheat Flour

We’ve all heard about the benefits of eating more whole grains. More and more recipes have been popping up featuring whole wheat flour, but lots of people I know still resist making the switch.

Some common complaints about baking with whole wheat flour include:

  • Dense texture
  • Dry texture
  • Bitter taste

I totally understand the apprehension at using whole wheat flour in baking recipes. I have definitely made my fair share of dense and dry baked goods. For me, the dense texture isn’t always a problem. In some recipes I actually like it better, it reminds me of the texture of Japanese baked mochi. Dry though, I can’t stand. And fortunately I haven’t run into the bitter problem.

If you are interested in baking with whole wheat flour, here are 3 tips to get you started:

  • When changing a recipe from all purpose to wheat flour, start with replacing just half of the regular flour with whole wheat. If it works pretty well you can then try a ratio of 2/3 to 1/3.
  • Add more liquid since whole wheat flour tends to absorb more, making the baked goods dry. What I do is keep in mind what the batter usually looks like. I imagine my regular muffin or pancake batter and add a little extra liquid to get it close to that. Sometimes it’s 3 Tbsp more liquid, other times it’s 1/3 cup more.
  • Try using white whole wheat flour. It has the same nutrition as regular whole wheat, but is lighter with a milder flavor.

5 comments   -   March 28, 2008

1 E { 03.28.08 at 6:55 am }

I totally agree! These are great tips, especially the one about adding more liquid. And the white whole wheat flour is a great place to start.

Good info!

2 made healthier { 03.30.08 at 11:16 pm }

Hi E,
Yup, I learned quick to add more liquid or other moisture to my recipes after my first couple tries ended in disaster. Now things usually go pretty smoothly when I make changes. :)

3 Pixie { 03.31.08 at 7:25 pm }

I haven’t worked much with wholewheat flour. I did purchase a bag recently for a particular recipe, so will keep your tips in mind. Thanks!

4 White On Rice Couple { 03.31.08 at 8:49 pm }

Thanks for the great info . I’ve not baked with whole wheat but now I know the potential problems. I never knew that there was a white whole wheat flour. I thought all whole wheat was brownish in color! :)

5 aylin { 05.12.12 at 9:50 am }

I have just baked a cake with 2.5 cups of whole wheat flour and this is my first time. how naive am i to think that it will work just as the same with the regular flour! It took a veeery long time to bake and the finished product is falling apart, not textured enough to slice. I was searching to see where i was wrong and came across your site, i will definetly mix two flours next time!
*sigh* i am just very starter at the kitchen and it takes time to learn how to cook healty right:/

Thanks for the tips! Greetings from Turkey

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