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Forum
-> Household Management
-> Kosher Kitchen
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amother
OP
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 Tue, Jun 09 2020, 10:37 pm
Is anyone familiar of how to substitute white whole wheat flour for all purpose flour? Is it an even change?
I have a recipe that calls for 3 cups white whole wheat flour and I want to use regular all purpose flour. Can anyone help me out with how to substitute?
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Hashemlovesme1
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Tue, Jun 09 2020, 10:44 pm
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I substitute equal parts. I found that it works basically the same way. If recipe calls for regular whole wheat, then it’s a little different based on water absorption and I play with it.
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zaq
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Wed, Jun 10 2020, 9:55 am
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Pretty much interchangeable, although you may find you need a bit less liquid if you're working with large volumes of all-purpose flour.
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challahchallah
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Wed, Jun 10 2020, 11:14 am
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Same amount roughly, maybe just a little bit generous of 3 cups, especially if your cups tend to measure on the light side. Depends on the recipe so check the consistency to see if you need to tweak the moisture content a bit.
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PinkFridge
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Wed, Jun 10 2020, 11:35 am
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I haven't had luck using white ww instead of regular ww. I think it works best with swapping for all purpose.
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tryinghard
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Wed, Jun 10 2020, 1:43 pm
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I do find that the taste is very strong for very mild flavored baked goods. For example, we made sugar cookies, and there is a strong wheat flavor that would never be noticeable in a peanut butter, chocolate or other flavor cookie.
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