Can I substitute whole-wheat flour for white flour in recipes?
Using whole-wheat flour instead of white in some recipes is an excellent step toward a healthier diet. Both are made from ground wheat kernels. But while white flour contains only the kernel’s endosperm, or large inner portion, whole-wheat flour uses the endosperm, bran and germ. The bran, or outer layers of the kernel, is rich in fiber, while the germ, a tiny part of the kernel from which new growth forms, is packed with vitamins, minerals and protein. Most white flour is enriched with iron, B vitamins, folate and sometimes fiber, but not all of the nutrients from the bran and germ are replaced. Substituting whole-wheat flour for white will affect your cooking results, so be prepared to experiment. Here are some guidelines. Whole-wheat flour produces denser baked goods than white, so you’ll need to use less of it: 3/4 cup plus 2 tablespoons, instead of 1 cup of white flour. Breads made with whole wheat flour do not rise as high because the bran tears the elastic strands of gluten in t
