Baking with whole wheat flour can be a little tricky. With the right knowledge and a desire to learn you can do it with great success. You might be surprised to discover you actually like the results of your baked goods better with whole wheat flour than with all purpose flour. We are going to share 5 mistakes to avoid when you’re baking with whole wheat flour, and help fast track you on your journey to eating healthier.

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Mistake #1

Whether you are milling your own flour or buying it. Using flour made from the right type of wheat for your project is important. There are a few different types of wheat, and some are better suited for different baked goods than others. Choosing the right kind for your baking project can make all the difference.

USING THE WRONG TYPE OF FLOUR

Mistake #2

It is important to measure flour properly. Using too much flour can make your baked goods dry, dense, crumbly, and not rise properly. Weighing your flour will give you the most accurate and consistent results. If you don’t have a scale, then use the scoop and level method.  When measuring flour: fluff your flour, then scoop your cup full without pressing it against the container, scrape the top off with a straight edge spatula or knife.

USING TOO MUCH FLOUR

Mistake #3

Whole wheat flours typically need more moisture than all purpose flour. The amount of moisture needed also depends on what type of wheat you are using. Hard white wheat will be the closest to all purpose flour and you can usually do a 1:1 swap in muffins, quick breads, pancakes, and waffles. Yeast doughs are the most sensitive and should never be swapped 1:1.

SUBSTITUTING 1:1 WHOLE WHEAT FLOUR FOR ALL PURPOSE FLOUR

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Mistake #4

One of the most common complaints people have about baking with whole wheat flour is the “bitter taste”. Whole wheat flour should not taste bitter. The bitter taste comes from flour being too old and stale. Remember, whole wheat flour contains three parts of the wheat berry, the bran, germ & endosperm. It has a much shorter shelf life than all purpose flour, which is made from only the endosperm. Check the date on your flour and smell it before using.

USING OLD FLOUR

Mistake #5

Whole wheat baked goods are going to be different from baked goods made with all purpose flour, it’s just a fact. BUT, that does not mean they can’t be good! In fact, a lot of baked goods are superior when made with ww flour. All purpose flour is bland, and tasteless, and, not to mention, lacks nutrition. Whole wheat has a nutty flavor, which gives baked goods a depth of flavor that you will never get from all purpose flour.

EXPECTING AN ALL PURPOSE FLOUR RESULT

Find all our tips at wholewheatkitchen.com