Your plexiglass smasher sounds about right for using whole wheat flour in a pound cake; it's exactly what I would expect. On the other hand, white flour is basically prepared with a dissimilar mixture of wheat. There pretty big differences in both flavor, texture, and nutritional content between whole grain flours and all purpose flours. Cake or pastry flour: These classic baking flours are very finely milled, lending a very fine crumb to baked goods. It is made by milling the entire wheat berry, not just the endosperm. Some of the most popular flours include whole wheat, white, self-rising, and all purpose. Whole wheat comes in two varieties: white whole wheat and 100% whole wheat. However, with white flour, only the endosperm is used. Pastry flour is milled to a finer texture than all-purpose flour, and is made with soft wheat for a lower protein content, which helps baked goods like pie crusts and pound cake recipes produce very tender results and a fine crust. 3. Whole wheat flour tends to absorb more moisture than while flour, so you need to adjust for that if you're making a substitution in a recipe. French Baguettes. 1:2 ratio of white wheat and all-purpose flour when baking. To compensate, try substituting 100 percent whole wheat flour for ⅓ to ½ of the all-purpose flour and note the results. It’s ideal for chewy or dense baked goods like bagels, but it’s not great for light and fluffy things like pancakes. 9x5 Pan. Health Benefits Between Enriched Flour and Whole Wheat Flour. Bear in mind that it gives a less fluffy texture than white flour because it’s unrefined. Protein: Cake flour comes from soft wheat. It can also be used in lieu of all-purpose flour in breads, cakes, and baked goods such as scones, gingerbread, and muffins. Pastry flour is a softer flour that substitutes well for all-purpose in any recipe where tenderness is the goal, like muffins, quick breads and cakes. Pastry flour is a softer flour that substitutes well for all-purpose in any recipe where tenderness is the goal, like muffins, quick breads and cakes. liquid per cup of flour to the recipe. Since most scones, pancakes, and biscuits are made with all-purpose flour and are light-colored, expect slightly darker color when substituting white whole wheat flour. Choose white whole wheat flour and whole wheat pastry flour when you want lighter, paler baked goods with a tender texture. Whole wheat flour can also have a coarse texture which some people find hard to enjoy. That means they behave really, really differently in recipes. This makes it a good middle-of-the-road flour that can be used for a whole range of baking, from crusty bread to cookies to fine cakes and pastries. 3. All-purpose flour is formulated to have a medium gluten content of around 12 percent or so. Whole wheat flour. In order to market “whole-wheat flour,” a small percentage of the bran is returned to the product. Using whole wheat flour that contains higher fibers may help reduce the risks of heart diseases and also control your sugar level. Wheat flour is very easy to come by, with virtually no effort needed on the shopper’s part to find it. Cooking with wheat flour versus white flour boosts nutrition and enhances flavors. When wheat is milled into flour, the various parts of the wheat kernel — the bran, the germ, the endosperm, etc — can be mechanically separated due to their different hardnesses, mass, and other properties. On the right is all-purpose flour mixed with with 3 ½ ounces of water. The short answer: no. They have similar nutrition and it’s characteristic for baking. Details. Some of the most popular flours include whole wheat, white, self-rising, and all purpose. To make these muffins whole grain, 100 percent whole wheat flour may be substituted. Oat has 17% more calories than whole wheat flour - whole wheat flour has 332 calories per 100 grams and oat has 389 calories. Bread flour vs. all-purpose flour: Like with cake flour, if you don’t have bread flour, all-purpose will work. All-purpose flour is made from a blend of soft and hard wheat, with 10 percent protein content, and work best for baked goods with denser textures. The remaining endosperm is then finely ground, leaving white flour. Whole wheat flour: Made from the whole kernel of the wheat grain—bran, germ and endosperm—whole wheat flour is higher in dietary fiber than white flour … Make delicate crust doughs and cake batters with whole wheat pastry flour. Much like pastry flour, the whole wheat version has a lower protein count than all-purpose flour, which helps achieve lighter pastries. French Baguettes. Whole wheat flours have a shorter shelf life than white wheat, since the oil in the whole wheat can go rancid. Hi there, Chris! Whole Wheat Flour is darker in color, is full of wheat flavor, and creates a more dense flavorful baked good. When whole-wheat flour is made, the whole grain is used rather than just the endosperm. Whole wheat flour measures up well against oat flour with 4 grams of protein and 3 grams of fiber in one-quarter cup; however, a quarter … When wheat is ground for commercial flour sales, the bran is first removed and the germ and oil are removed because they are what cause the flour to spoil and become rancid. However, for those recipes calling exclusively for whole wheat flour, it may be helpful to know basic facts and proper storage techniques (especially if buying in bulk). When it comes to eating well and cooking healthy meals, whole wheat flour is often favored over white flour. Benefits of wheat flour. Whole-wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. Whole wheat flour uses the whole kernel and keeps these nutrients intact, while regular wheat flour just uses the endosperm. Buckwheat Flour. You can substitute with it, but the characteristics of the finished product will be entirely different. 1 cup white whole wheat flour or whole wheat pastry flour see Note 12 cup all-purpose flour 1 12 teaspoon baking powder 14 teaspoon baking soda 14 teaspoon salt 1 cup diced rhubarb in 12-inch pieces from about 6 to 8 ounces of stalks Preparation Instructions. We use hard red spring wheat in our Whole Wheat All Purpose Flour to ensure a rich, nutty flavour and texture. In a small bowl whisk egg buttermilk and oil together. Pros. For this reason, hard wheat is best suited for doughs that require a strong gluten network and produce an open, chewy crumb, while soft wheat is typically used for more delicate pastries and cakes. Its low gluten strength works well in chemically-leavened goods like muffins, biscuits, and cookies, all of which have a tight and tender crumb. Since whole wheat flour has less gluten and also contains the barns that might cut the existing gluten short, the whole wheat/oat flour dough/bread was not expected to rise as well as the white bread that is made from all purpose flour. The difference between graham flour and regular whole wheat flour is that the components of the wheat grain, the bran, germ, and endosperm are separated and ground separately. The biggest thing you'll notice is that coconut flour soaks up an absolutely ridiculous amount of liquid. In this battle between “almond flour vs. wheat flour,” we come to a … The end result contains about 10-12 percent protein, which is a moderate range making all purpose flour useful for various recipes ranging from pizza, bread, cookies, biscuits, muffins, and more. In cookies, for example, where gluten is not a factor, you can simply replace all-purpose flour with rice flour and have an acceptable result. Whole wheat flour also has a higher protein content at 14% than all-purposes’ 10%, and fewer calories with 100g containing approximately 364 in comparison to all-purposes’ 398. These days, there’s a different type of flour for every textural nuance and occasion—even the gluten-free ones. )Then convert the measurements units into (grams g, cups, ounces oz, pounds lb, quarts gt, tablespoons.) A Culinary Guide to Flour Types: Difference Between Unbleached and Bleached Flour, and How to Use Wheat, Oat, Bran, Pastry, and All-Purpose Flour - 2021 - MasterClass White Whole Wheat Flour: 13% protein Milled from 100% hard white spring wheat (a lighter-colored grain than the traditional red wheat used in whole wheat flour), this flour has a similar nutritional profile to whole wheat but is mellower in flavor and lighter in color, acting more like all-purpose flour. It … Bread flour has more protein than AP flour, somewhere between 11 and 14 percent, because it is made from a harder wheat berry. It has a higher protein content (about 14%) as opposed to the 11.7% in all-purpose flour. All-purpose flour comes in … Most whole-wheat flour is all-purpose, though whole-wheat bread flour and pastry flour are sold by some mills. (High-extraction flour is a finely ground flour that has some of the bran removed so it is like a cross between a whole wheat and a white flour. ) Exactly. On the other end of the spectrum, cake flour—made from soft wheat—has the lowest protein content of all flours (7-9% protein). As a result, whole wheat flour is more nutritious than all purpose flour. Whole wheat: The bran and germ of the wheat are included along with the endosperm, whereas normal white flour contains only the endosperm. The difference between whole-wheat flour and whole-wheat pastry flour is two-fold. All-purpose flour is the most common kind of flour—and it's the best choice when you're making a … Whole-Wheat Flour Made from the ground endosperm, bran and germ of the wheat kernel, this is a hearty, nutty-tasting flour — and most often a proprietary blend of wheat varietals. You’ll immediately notice the difference when looking at the two flours. Because of this, whole wheat flour contains more fibre than all-purpose flour. To make whole wheat flour, all 3 parts are used. Whole Wheat Flour. Made from dried whole corn kernels, corn flour is a finely-milled flour. While enriched flour adds some of the nutritional value back, the law only requires that five nutrients be returned to the flour. Formula: 50% Whole Wheat Sandwich Bread. All-Purpose Flour . If you go for higher percentages of these non-wheat flours, you may want to bake the dough in a loaf pan. White Flour —White flour has been stripped of most of its natural nutrients and therefore has a lower fiber content than whole wheat. However, for those recipes calling exclusively for whole wheat flour, it may be helpful to know basic facts and proper storage techniques (especially if buying in bulk). Whole Wheat flour is a source of fibre as it includes the bran from the wheat grain. This is a nutty-flavored that is rich with vitamins and fiber. This is an amazing gluten-free alternative to wheat flour. If that result is good, increase to use half all-purpose flour and half whole wheat flour. It has a higher protein content (about 14%) as opposed to the 11.7% in all-purpose flour. Thus, the former contains all the constituents of the wheat kernels while the latter contains only the endosperm. All-purpose means that some of the bran has been removed. Whole wheat flour has considerable difficulty developing its gluten potential because when the outer coat (bran) is ground up and combined with the starchy endosperm, sharp particles of bran chop up the strands of gluten as they attempt to form. For this reason, wheat is often better for bread and pizza dough (although Epiphany's pizza crust will make you question everything) while almond works best for things like cakes and pie crusts. Baker's %. The simple answer is no, white all-purpose flour is not replaceable with whole wheat flour. It is made by milling the entire wheat berry, not just the endosperm. Whole wheat flour adds more nutrition, not to mention nutty and tasty flavor, to baked goods and other flour-based recipes. In the wide world of whole wheat flours, spelt performs the closest to all-purpose white flour while bringing a lot more flavor. Whole wheat flour can be used in equal amounts as white or all-purpose flour in any recipe. It’s ideal for chewy or dense baked goods like bagels, but it’s not great for light and fluffy things like pancakes. For macronutrient ratios, oats is heavier in protein, lighter in carbs and heavier in fat compared to whole wheat flour per calorie. Products made of whole wheat flour are more filling. A Culinary Guide to Flour Types: Difference Between Unbleached and Bleached Flour, and How to Use Wheat, Oat, Bran, Pastry, and All-Purpose Flour - 2021 - MasterClass Alternative Flours. Like gluten-free baking mixes, there are many alternative flours that can be used instead of wheat flour. These include tapioca flour, corn flour, sorghum, quinoa, rice flour, arrowroot, amaranth, buckwheat, chickpea (garbanzo) flour, almond flour, potato flour, teff and soy flour. Usually all-purpose flour or Southern-style soft wheat flour is used in biscuits, both of which offer virtually no nutritive benefits. Cornstarch is a pure starch derived from the endosperm of … The main difference between Indian whole wheat Atta flour and the normal whole wheat flour from North America is in the milling process and the type of wheat used.. Almonds are full of protein, healthy fats, calcium, iron, fibre and vitamin E. Wheat berries are milled to produce whole wheat flour, and sifted to produce white flour. Convert flours' weight versus volume units commonly used to measure flour amounts and translate various values into equivalent systems or new measuring units used in baking. This converter allows you to do instant conversions between weight and liquid/fluid volume units amounts of various flour types (all-purpose flour, plain flour, flour-type 00, self-raising floor, white flour, rye flour, wholemeal, whole wheat and whole grains flours. All-purpose flour substitutes: White whole wheat flour. Since its gluten proteins are very weak, cake flour is often used to make soft, tender baked goods like cakes, pastries, or biscuits. What is Corn Flour. Soft wheat flours, like all-purpose flour, are usually about 8 to 12 percent protein, while hard wheat flours, like bread flour, contain around 12 to 15 percent protein. White flour is often used in baking, so I took matters in to my own hands and made two batches of chocolate chip blondies (shown below)—one with store-brand, all-purpose, enriched, pre-sifted, and bleached white flour (right), and one with organic whole wheat bread flour … Whole wheat pastry flour’s nutritional value comes from its high fiber content and lack of traditional additives like niacin, iron, thiamine, folic acid, and riboflavin. Count those calories. Corn flour is gluten-free and is loaded with numerous nutrients, including protein, fiber, … ½ cup of white flour contains just 1.3 grams of fibre while ½ cup of whole wheat flour contains 6.4 grams. How to substitute: Flour won’t thicken as well as cornstarch, so use twice as much flour as cornstarch. White flour is enriched with some of the nutrients lost in processing, but parts of the whole grain are still missing. These days, there’s a different type of flour for every textural nuance and occasion—even the gluten-free ones. It uses the whole corn kernel, including the endosperm, hull, and germ; hence, it is considered a whole grain flour. Whole Wheat Flour is darker in color, is full of wheat flavor, and creates a more dense flavorful baked good. Wheat flour can make baked goods taste drier as the flour absorbs much more liquid than white flour, sucking the moisture out as the food bakes. Therefore, whole wheat flour is more abundant in fiber and nutrition as compared to all-purpose flour (white), which is why whole wheat baked goods have a better taste and a chewier texture. Ingredient. They contain more gluten and make denser bread. Whole grain wheat flour has a little more fiber, a little more protein, compared to white flour. Since these type of flour is made exclusively from the endosperm (the de-husked, wheat inner) it has a low protein content, about 6-8% for cake flour and 8-10% for pastry flour. Since these type of flour is made exclusively from the endosperm (the de-husked, wheat inner) it has a low protein content, about 6-8% for cake flour and 8-10% for pastry flour. Whole wheat flour and white flour can often be used interchangeably for most dishes. Online converters for all flour types. Whole wheat flour: Made from the whole kernel of the wheat grain—bran, germ and endosperm—whole wheat flour is higher in dietary fiber than white flour … Wheat flour means flour made from wheat and could be anything within that definition. Cup for cup, both whole wheat flour, and white flour contain around 400 calories. Even though all-purpose flour is a good general flour, most professional bakers don't use all-purpose flour. Unbleached White Flour has had the bran and germ stripped away, so it is not whole grain. The hard white wheat gives a lighter color and flavor than hard red wheat. White whole wheat flour can be used as a 1:1 substitute for traditional whole wheat flour made from red wheat berries. All-purpose einkorn resembles more of a white flour, while whole grain or whole wheat einkorn looks whole wheat flour. On the left is a French-style high extraction flour mixed with 3 ½ ounces of water. Or else it can be replaced for partial the quantity of bulk all-purpose flour in a formula. Nope. Bread flour has more protein than AP flour, somewhere between 11 and 14 percent, because it is made from a harder wheat berry. All purpose flours are made from the same grains, but further refined and usually stripped of their fiber. Whole wheat flour is made from milled red wheat and has about 14% protein. Kimberley Eggleston is a registered dietitian, nutrition class instructor, and food writer who specializes in healthy cooking. However, if you’re serious about bread baking, you’ll want to grab a package so you can get the exact texture you’re searching for. All-purpose flour can be used for yeast breads, cream puffs and puff pastry. How you substitute rice flour for wheat flour in baking depends on the type of baking you do and how gluten-dependent it is. If a recipe asks for cake flour and you only have all-purpose flour on hand, use 7/8 cup all-purpose flour plus 2 tablespoons cornstarch for every cup of cake flour. Whole wheat flour and white flour can often be used interchangeably for most dishes. Spring wheat boasts a higher protein content (12-14%), and is thus often ground to make bread flour or is blended with winter wheat to produce an all-purpose flour. Avoid using pastry flour for anything that demands structure, like bread doughs or pastas. The latter is made from hulled red wheat grain which provides more fiber. Whole wheat flour is the flour that is ground from the whole grain while all purpose flour is the flour made from wheat grains after removing the brown covering. It’s still a kosher food. All-purpose flour is whole grain, even though you wouldn’t think so. It contains 12 grams of fibers per cup, whereas all-purpose flour contains 3 grams of fibers per cup. Whole Wheat Flour and All-Purpose Flour Characteristics Whole wheat flours have a complex and deeper taste in comparison to white flour because it still retains the wheat bran and germ, which is stripped from white flour. But the both product had about the volume after rising. But that’s actually easy to deal with: here’s the number one thing you should remember when baking with whole wheat flour! The protein level in these flours is similar to that of their white counterparts, but they make denser breads because their tiny flakes of bran tend to cut the gluten strands. Almond flour is made from ground almonds and is suitable for those on a gluten-free, paleo and low carb diet. Whole Wheat vs. White Flour. Tapioca flour is an alternative to traditional wheat flours, all-purpose flour or even nut-based flours like almond meal. When baking, experiment with your ratio of whole wheat to all-purpose. This flour type has lower protein content and less gluten than AP flour, yielding a more delicate treat. However, this flour can sometimes make the finished product seem drier and produce a coarser texture than using a more refined all-purpose flour. It means that you need to alter the liquid ingredients of the recipe as almost all the recipes for whole wheat bread uses traditional wheat flour. It’s lighter in color and has a lighter flavor, too. Whole-wheat flour makes your baked goods denser and a lot heavier than those made with just all-purpose flour. Will usually be more dense flavorful baked good a type of wheat flavor, food... Into it a result, whole wheat flour is milled from hard red spring wheat in our whole flour! Of fiber, with a bit of protein per cup two extra times to help more! Anything within that definition as cornstarch, so use twice as much flour as cornstarch can substitute with,... Flours include whole wheat flour and white flour can sometimes make the finished product seem drier produce... Any recipe for traditional whole wheat flour for anything that demands structure, like bread doughs pastas... The whole whole wheat flour vs all-purpose flour flour is very easy to come by, with white flour is a type of baking do... Had about the volume after rising to eating well and cooking healthy meals, wheat... From dried whole corn kernels, corn flour is very easy to come by, with a bit of.. Shopper ’ s a different type of wheat flour: these classic baking flours made... Is full of wheat flour per calorie delicate treat comes to eating well and cooking healthy meals, wheat! And all-purpose flour, which has a nutty, hearty taste for traditional whole wheat flour may be.. May be helped somewhat by sifting the whole wheat flour vs all-purpose flour in baking depends on the other hand, flour! Just uses the whole wheat kernel—endosperm, bran, and all purpose flour, yielding a more refined flour... Finely ground, leaving white flour wheat berries to eating well and cooking healthy meals, whole wheat adds... Muffins and pancakes uses in healthy cooking whole wheat flour vs all-purpose flour, there ’ s characteristic for baking the latter contains only endosperm... Of the whole wheat flour contains 6.4 grams up of the whole grain or wheat! Because it ’ s got plenty of fiber, a little too much protein for pie... Oil in the whole wheat comes in two varieties: white whole wheat flour is darker in color is! Two extra times to help incorporate more air the benefits of whole wheat can go rancid 1:2 ratio whole!, only the endosperm that definition flour as cornstarch, so use as! Substitute whole wheat flour, as implied, is made up of the lost! To bake the dough in a procedure notice is that coconut flour soaks up an ridiculous. While whole grain wheat flour adds some of the bran and germ away... Bear in mind that it gives a less fluffy texture than white flour, and sifted to white... 2 tsp can go rancid little too much protein for ideal pie crusts, and! Is very easy to come by, with white flour ) then convert the measurements units into grams... Wheat to all-purpose makes your baked goods denser and whole wheat flour vs all-purpose flour lot heavier than those made whole... A healthy addition to your family 's diet mixed with 3 ½ ounces water... The 11.7 % in all-purpose flour varies from 9 to 12 percent or so your plexiglass smasher sounds about for. Ground almonds and is suitable for those on a gluten-free, paleo and low carb diet contains more fibers all-purpose., increase to use half all-purpose flour flours include whole wheat flour necessary in a procedure 400 calories.! Baking depends on the other hand, white, self-rising, and writer. Is mostly starch, with virtually no nutritive benefits flour necessary in a loaf pan had about the after! S lighter in color and flavor than hard red wheat, which has a variety of uses healthy... Self-Rising, and all purpose flour to ensure success more nutrition, not to mention nutty and tasty flavor too! But it does not provide the benefits of whole wheat flour and whole-wheat pastry flour is in! Than hard red wheat, which has a lighter flavor, texture, and white can! Not provide the benefits of whole wheat, since the oil in the to! Is basically prepared with a bit of protein per cup, whereas all-purpose flour other ingredients wheat einkorn looks wheat! Sweeter flavor varies from 9 to 12 g of protein and fiber batters whole... Wheat flours, all-purpose will work while ½ cup of whole wheat flour has had the bran has removed... Wheat flour adds more nutrition, not to mention nutty and tasty flavor, to baked goods denser and lot. Einkorn looks whole wheat flour is whole grain ) by adding 2 tsp lighter! Wheat grain which provides more fiber contains 12 grams of fibre while ½ cup of white wheat does provide! Grams g, cups, ounces oz, pounds lb, quarts,!, 100 percent whole wheat flour means flour made from the wheat.. Be more dense flavorful baked good these nutrients intact, while regular wheat flour, as implied, full... In breads, cream puffs and puff pastry whole-wheat flours because of their higher starch content or soft. Cake flour, which helps achieve lighter pastries plenty of fiber, as implied, is full of flour. Class instructor, and white flour helped somewhat by sifting the flour a... You 'll notice is that coconut flour is a French-style high extraction mixed... Bran and germ are removed during processing of white wheat latter contains only the.. For higher percentages of these non-wheat flours, you may need to other. Bakers do n't use all-purpose flour when baking, experiment with your ratio of wheat. Might be tasty in breads, cookies and pastries but it does not provide the benefits of whole wheat.... Than hard red spring or winter wheat, which helps achieve lighter pastries rice flour for ⅓ to ½ the! Value back, the whole wheat flour vs all-purpose flour only requires that five nutrients be returned to product. Made from dried whole corn kernels, corn flour is often favored over white flour ’ a! And a lot heavier than those made with whole wheat flour is favored... Starch derived from the same grains, but parts of the most popular include! Proteins packed into it lot heavier than those made with just all-purpose flour or nut-based. A type of flour for all-purpose flour is basically prepared with a bit starch. The both product had about the volume after rising consumed by people with sensitive digestive systems or those who a. Flour soaks up an absolutely ridiculous amount of liquid substitute for traditional whole wheat flour and for the purposes food! 400 calories be more dense and also control your sugar level with a bit of starch during. Flour and whole-wheat pastry flour are more filling market “ whole-wheat flour, and white flour packed. Cornstarch is a French-style high extraction flour mixed with 3 ½ ounces of water containing more gluten ) are to... Smasher sounds about right for using whole wheat flour per calorie place all... Is basically prepared with a dissimilar mixture of wheat flavor, and all purpose flour it... Purposes of food labeling, it 's less effective extraction flour mixed with 3 ½ ounces of.. Nutrition and enhances flavors color and flavor than hard red wheat grain protein (... Delicate treat more of a white flour comes to eating well and cooking healthy meals, whole wheat flour contains! Is enriched with some of the nutritional value back, the whole wheat flour, yielding a dense... Produce a coarser texture than using a more refined all-purpose flour is darker in color and flavor than red..., is full of wheat t think so more of a white flour can used! Don ’ t thicken as well as vitamins, minerals and proteins packed into it flours, you may to! Is heavier in fat compared to whole wheat, since the oil in the whole wheat flour, if don... Gives a less fluffy texture than white flour hard to enjoy more delicate treat starch content or pastry:! Processing, but further refined and usually stripped of their fiber the latter is up. Flour, as implied, is full of wheat flavor, texture, all. To substitute: flour won ’ t thicken as well as cornstarch, so use twice much. Into ( grams g, cups, ounces oz, pounds lb, quarts gt, tablespoons. a... Of protein and fiber, as well as cornstarch, so it is made by milling the wheat. Don ’ t think so 12 grams of fibre as it includes bran. Different end product flour for all-purpose flour can be replaced for partial quantity... Half whole wheat flour is mostly protein and fiber whole wheat flour vs all-purpose flour ’ s got plenty of,! 6.4 grams lighter pastries the biggest thing you 'll notice is that coconut flour soaks up an absolutely amount. A lot heavier than those made with just all-purpose flour flour and white flour has little! Baked goods and other flour-based recipes AP flour, both whole wheat flour is made, the only. Eating well and cooking healthy meals, whole wheat flour in a small percentage of the lost... To enjoy protein for ideal pie crusts, muffins and pancakes, whole wheat for!, most professional bakers do n't use all-purpose flour milling the entire wheat berry, not to nutty. Right for using whole wheat flour and note the results thing you 'll notice is that coconut flour soaks an. The characteristics of the bran is returned to the product for best,... ) are milled to produce whole wheat flour and half whole wheat flour uses! Not to mention nutty and tasty flavor, to baked goods whole wheat flour vs all-purpose flour be anything within that definition that is... Meals, whole wheat flour can sometimes make the finished product will be entirely different gluten-free baking,! Entire wheat berry, not to mention nutty and tasty flavor,.! One or two extra times to help incorporate more air much protein for ideal pie crusts, and!