In the EatingWell Test Kitchen, we bake with whole-wheat flour as much as possible. It has almost four times more fiber than all-purpose flour and provides more potassium, magnesium and zinc. Baking ...

Muffins are like a baker’s delicious shorthand. Mixed in minutes, baked in about the time it takes to make a pot of coffee, the rows of little cakes can come out of the oven and straight to the ...

After biting into one of these tender, moist muffins, I couldn’t help but wonder why every better-for-you muffin I’ve bought at a store has tasted so bad. I’ve all but given up on them because they ...

You spent months mastering a basic sourdough bread recipe—that’s amazing. Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is spinning from all ...

This 100% Whole Wheat Sourdough Bread has a tangy, nutty flavor and a hearty, dense, yet wonderfully soft texture. It’s a nutritious, high-fiber option perfect for toast, sandwiches, and more. As a ...

There's a variety of bread out there to choose from, but two of the most common types are white bread and whole wheat bread. While they are both made from grains, there are key health differences ...

You may replace refined white flour with whole grain options in baking and cooking. For some substitutions, you can use the same quantity. Others may require adjustments. Flour is a pantry staple used ...

Many types of flour are commonly available on the shelves of your local supermarket. However, most types can be split into two categories — bleached and unbleached. While most people prefer one or the ...