If you are still using hard red wheat in all of your baking, you are missing out.  Hard white wheat is equally nutritious with a much milder flavor.  Because of this, I use white wheat flour in the majority of my baking recipes.  There is nothing as comforting as the smell of freshly baked bread, and the kids will come running for the whole wheat version when it is made with hard white wheat! 

You can also boost the nutrition of quick breads by halving the white flour measurement and making up the difference with wheat flour.  (I also half the oil measurement with applesauce to cut the fat content.)  Hard white wheat will store as long and as well as hard red wheat, but I find it much easier to use and rotate because the flavor is so much milder.  I assume store-bought wheat flour must be made from hard red wheat, because the flavor tastes stronger in recipes, so I grind my own hard white wheat into flour as needed with a Nutrimill wheat grinder.  I keep the wheat flour in the freezer to maximize shelf-life.

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One Comment to “White: The Better Wheat”

  1. Terrie says:

    I love the white wheat in all my basic recipes. I just want to share my pancake recipe with you that my family loves. It’s so healthy and yummy.

    Whole Wheat Pancakes

    Blend together in blender:
    1 cup skim milk
    1 heaping cup ground white wheat flour

    Add:
    1/2 cup more skim milk
    1/4 cup Canola oil
    1/4 cup applesauce
    1 egg
    1/2 tsp. salt
    1 Tbsp. of ground flax meal

    Blend well and then add 3 tsp. of baking powder and blend again.

    pour onto hot griddle that you’ve sprayed with Pam to cook.

    Home Made Maple Syrup

    2 cups of water
    2 cups of white sugar
    2 cups of brown sugar
    Bring this to a boil and then add 1/2 tsp. Maple flavoring and it is done!

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