Another great thing about whole wheat pastry flour is its versatility. You can use it in a wide variety of recipes, from ...

All-purpose flour didn’t give deep enough flavor. Buckwheat and whole-wheat created pancakes with a rustic texture perfect for “Little House on the Prairie” but not for my house.

I appreciate those options because whole-wheat flour can add flavor, textural interest and nutrition — though don’t think whole grains will somehow mean your cookies are now a health food.

In any case, be sure to check out Becky Krystal’s comprehensive guide to baking substitutions, to find out how to experiment with swapping whole-wheat flour in — or out.Below, you’ll find ...

Whole Wheat Flour. Whole wheat flour is made from the entire wheat kernel. This includes the bran and germ. It has a lower protein content than bread flour—around 15%.

By Stacy Fraser 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 ...

The problems with most real whole wheat muffins are multiple: They're heavy, dense and even slightly bitter, unless they contain a ton of sugar. Which explains why many “whole wheat” recipes ...

However, because whole wheat flour still has the germ, which is a source of oil, it goes rancid much more quickly than all-purpose flour. You really need to make sure your supply isn’t compromised. It ...

"I had never in a professional kitchen come across a bin of whole-wheat flour, or a bag of rye flour," said Boyce, who wrote Good to the Grain: Baking with Whole-Grain Flours (Stewart, Tabori ...