Can I substitute whole wheat flour for wholemeal flour and still make a delicious loaf of bread? The answer is yes and no.
There are some recipes that get the best results when you do use wholemeal flour, such as for white bread or savoury pastry doughs.
However, there’s no reason why you can’t use white flour in these breads. Just make sure to add an extra teaspoon of yeast or sugar to counteract any possible effects from switching from wholemeal to white flour.
What is wholemeal flour?
Wholemeal flour is a type of flour that has been ground up into a powder. It’s made from wheat kernels and other grains that are ground together, making it easier to process than other types of flour. It also contains less gluten which enables the breads to rise and bake more easily.
With all wholemeal flours, you’ll find some will have a higher protein content than others. This is purely for nutritional reasons:
The more protein in the flour, the more energy it will release when you bake with it. For this reason, wholewheat flour is used in many recipes because it’s rich in energy-boosting protein, minerals and vitamins without being too high in calories or carbohydrates.
So why switch? Wholemeal flours are generally cheaper than their white counterparts (but keep in mind that price doesn’t always equate to quality).
They’re also healthier as they contain fewer calories per serving. And there’s no need to worry about substitution if your recipe calls for both wholemeal and white flours; they can be used interchangeably depending on what you’re making.
Can I substitute whole wheat flour for wholemeal flour?
The good news? You can use white flour in any recipe that calls for wholemeal flour. The bad news? Some recipes that call for wholemeal flour will not work well with white flour.
In general, you should replace white flour with the equivalent amount of whole wheat flour since it’s a healthier option and contains more protein than white flour. However, when substituting whole wheat flour, be sure to follow the substitution ratio listed below:
1 tsp = 2 tbsp
2 tsp = 3 tbsp
3 tsp = 4 tbsp
4 tsp = 5 tbsp
5 tsp = 6 tbsp
Wholemeal vs. White Flour
: Which is Better?
There are several different types of flour available, each with its own benefits and drawbacks. White flour has a much higher protein content than wholemeal flour and absorbs more quickly into the bread dough. However, you can use either type of flour in your breads and savoury pastries.
For example, to make a tasty tomato bread, mix wholemeal (whole wheat) flakes with white flour for flavour. This will give your loaf a pleasant taste and texture.
Wholemeal flour is usually found in the health food section of supermarket shelves. It’s usually cheaper than other types of flour because it contains less moisture (less water) than other flours such as white or brown flours, so it’s not as sticky to work with when adding liquids like milk or water for baking purposes.
Wholemeal flours also tend to have a lower gluten content than other flours which makes them harder to knead into doughs like breads and rolls.
When buying wholemeal vs white flour in store, look at the ingredient list on the package to get an idea of how different flours are made: Is there any wheat? The name “wheat” means that most or all ingredients are derived from
Substituting White Flour for Whole Wheat Flour
It’s easy to substitute whole wheat flour for white flour, but not always the best option. Depending on your recipe, you might get better results when you use white flour.
As a general rule of thumb, whole wheat flour has more protein than white flour. This makes it easier to stretch out your dough and creates better results.
If you’re using whole wheat flour in a recipe that calls for it, use an extra teaspoon of yeast (or sugar) as well to counteract any possible effects of substituting whole wheat flour with ordinary white flour.