How to Substitute Whole Wheat Flour for White Flour

Whole Wheat for White Flour Substitution Guide – Basic Rule of Thumb:

– Use 3/4 cup whole wheat flour for every 1 cup white flour in most recipes
(especially light, delicate ones).
– Or use 1:1 substitution (same amount) with adjustments for moisture and
tenderness.

Key Adjustments for a Successful Swap:
1. Liquid: Add 2-4 2 tsp more liquid per cup of whole wheat flour.
– Whole wheat absorbs more moisture.
2. Resting Time: Let the batter or dough rest for 20-30 minutes before baking.
– Allows bran to absorb moisture, improving texture.
3. Sweetness: Add a touch more sugar or honey if desired.
– Whole wheat has a slightly bitter/nutty taste.
4. Fat: Consider adding 2 tsp more oil or butter.
– Helps keep baked goods soft.
5. Leavening: Increase baking soda/powder slightly (¼ tsp per cup of flour).
– Helps with a lighter rise, especially in cakes and muffins.

Best Recipe Types for Substitution:
– Muffins
– Pancakes & waffles
– Quick breads
– Yeast breads
– Cookies (start with 50% swap for best texture)

When to Be Cautious:
Avoid 100% substitution in:
– Angel food cake
– Sponge cakes
– Pastries
These need the fine texture and gluten development of white flour.

Swapping flours requires trial and error, so proceed with caution!