Can I substitute...whole wheat for all-purpose flour for baked goods?
If we do any kind substitution in between whole wheat and all purpose flour, then what will be the effects on baked goods?
Best Answer
Whole wheat has more gluten/protein than all purpose flour. This causes the baked goods to have a "stronger/tougher" consistency which may be appreciated in breads, where we want to chew on them, but not in other items like cakes or cupcakes where we want a soft, light texture. In terms of gluten content, in US you can find from higher to lower gluten content: Whole Wheat flour -> whole wheat pastry flour -> all purpose flour -> cake flour
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Quick Answer about "Can I substitute...whole wheat for all-purpose flour for baked goods?"
Whole-wheat flour has the highest protein content on our list. For that reason, when substituting it for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result. If you want to use only whole wheat, you'll need to add more water.Can you substitute whole wheat flour for all purpose flour in cookies?
Baking with whole wheat flour: the bottom lineGo ahead and start substituting white whole wheat flour for some or even all of the white flour in your favorite recipes. Most of the time you'll never notice the difference. In some cases your bread, cake, or cookies may look a little darker.Can I substitute whole wheat flour for all purpose flour in muffins?
Many new and/or health-conscious bakers may ask themselves: "Can I substitute whole wheat flour for all-purpose flour when baking?" The short answer is yes, but you'll need to make adjustments. It's not a one-to-one swap.Can I use whole wheat flour instead of all-purpose for cake?
Summary: In conclusion, we can say that yes we can substitute whole-wheat flour for all-purpose flour in cake recipes or any other baking recipes when we need to bake biscuits, cookies, mug cakes, muffins, or cupcakes. Whole-wheat flour is very healthy as compared to all-purpose flour.What happens when you use whole wheat flour instead of all-purpose flour in a recipe?
Whole-wheat flour makes your baked goods denser and a lot heavier than those made with just all-purpose flour. You can start by substituting some whole-wheat flour for all-purpose flour, but no more than 25 percent of the total amount unless you're willing to really sacrifice the texture of your baked goods.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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