Dietary: Clean Eating, Dairy-Free, Egg-Free, Kosher, Peanut-Free, Tree-Nut Free, Vegan, Vegetarian, Whole Grain
Made from White Whole Wheat for a lighter flavor than more common red wheat. White wheat is simply albino wheat - it offers the same whole grain benefits as more common red wheat, but is lighter colored and milder in flavor. You can easily substitute it for whole wheat flour, or for all-purpose flour to add whole grain goodness.
White whole wheat flour has been popular for centuries in Eastern Europe and Australia; however red wheat dominates in the Western world. Our Whole Grain White Whole Wheat Flour is stone-ground from the finest whole grain white wheat - carefully selected, cleaned, and sorted. Our stone-grinding process, using two slowly turning cool granite millstones, means you get 100% of the kernel, including the bran and the germ.
Ingredients: 100% Stone Ground, Whole Grain White Whole Wheat Flour
Kosher-Orthodox Union Parve
Non-GMO Project Verified
100% Whole Grain Stamp
How is it made?
Albino wheat grains are ground between 2 pink granite stones. If we put in 1 pound of grain, 1 pound of stone ground flour will result. Nothing is added and nothing is taken away.
Dry product may be stored at room temperature, in refrigerator, or in freezer at least until the code date on the package.
Prepared product should be consumed within 1 week of preparation.
Look For (smell, taste, description)
Light to medium tan, powdery to lightly coarse texture, with a subtle whole grain scent
Ready to eat?
Item is not ready to eat, it must be thoroughly cooked.
This product can be used to make any baked goods or applications calling for whole grain flour.
Good source of Fiber
No Saturated Fat
No Trans Fat
Insoluble Fiber 3 grams
Whole Grain 100% 30g per serving
Produced in a peanut/tree nut free environment
Produced on same line as rye and corn
Produced on equipment free of Soy, Egg, and Dairy.
If using White Whole Wheat flour instead of all purpose flour in a recipe, the end result will be slightly denser, heartier, and more flavorful because a whole grain flour is replacing a refined one. You may need to adjust liquid in a recipe because whole grain flours absorb more moisture.
In general, you may substitute 1/4 – 1/2 the total all-purpose flour called for with white whole wheat flour, for whole grain benefits but a lighter texture than 100% whole grain.
To replace all-purpose flour cup-for-cup, remove 1 Tbsp. White Whole Wheat Flour per cup called for.
How much does this flour weigh?
1cup flour is 157 grams
Why is it white?
This is a special variety of albino wheat, which has a naturally sweeter taste than regular whole wheat.
Is this whole grain flour?
Can I use this in a bread machine?
Yes, but monitor the moisture in your recipe. If the dough seems dry, add water one tablespoon at a time until desired consistency. If you are replacing all-purpose flour, you may wish to remove 1 Tbsp. White Whole Wheat Flour per cup called for.
How do I add this to a bread machine?
It’s best to use a recipe or to follow your manufacturer’s directions. In general, Use no more than 3 ½ cups of flour. (This can be the only flour if you want, or you may combine with Best for Bread or All-Purpose Flour for a lighter loaf.)
Add liquids first, then add dry ingredients, next add the fat, then add the yeast last.
How do I adjust my recipes?
You may need additional liquid since it is whole wheat. Add an additional tablespoon until the desired consistency is achieved. Additional leavening may also be needed. Try 1/4 tsp. of each one called for in the recipe. Vital wheat gluten should be added for better performance, one teaspoon per cup of flour.
How do I make this self-rising?
Add 1 1/2 tsp. baking powder and 1/2 tsp. salt per cup needed.
If I store my flour in the freezer, what do I do before using it in a recipe
It is best to bring all ingredients to room temperature before use, unless otherwise specified in the recipe.
Why do ingredients need to be room temperature?
Because cold ingredients may adversely affect the recipe performance. Yeast in particular is sensitive to warmth or cold. Butter and other solid fats are another set of ingredients that are affected by temperature and can affect the way a dough or batter can be blended. It may also change the way a recipe bakes if it starts off at a lower temperature.
Is this bromated?