How do I bake with whole wheat flour instead of white flour–do I use the same amount?  

Cloverleaf Honey-Wheat Rollsenlarge
Photo: Karry Hosford

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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When using whole wheat flour in baked goods, try substituting only half the all-purpose flour to start. Whole wheat flour has a nutty flavor and more nutrients than white flour–but you get a heavier, denser end product.

The rolls pictured here are an example of a bread recipe that uses both all-purpose flour and whole wheat flour to get just the right flavor and texture.

Recipe: Cloverleaf Honey-Wheat Rolls

 

Marge Perry
Jan, 2011
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