White Whole Wheat Flour

After mentioning my new obsession with white whole wheat flour, several people have asked about it and where I get it.  Here’s my bag.

It’s the store brand, and I first noticed it at my local Dillons just a few months ago, right beside the “regular” whole wheat flour.  So what exactly is white whole wheat and how is it different than regular whole wheat?

Well, I certainly don’t know the specifics, but I can tell you that the texture is lighter than regular whole wheat.  Before my discovery, I’d almost always use part whole wheat and part unbleached flour in baked goods, simply because we didn’t like the texture of 100% whole wheat flour.  Now, though, I use 100% white whole wheat flour in my waffles, pancakes, and muffins.  The texture is fabulous!

Here’s what Wikipedia has to say:

White whole wheat flour is flour milled from hard white spring wheat, rather than traditional red wheat. In the United Kingdom, whole wheat flour is more commonly made from white wheat instead of red as in the United States. The difference is that soft white wheat has a lower gluten content and also lacks the tannins and phenolic acid that red wheat contain, causing white whole wheat to appear and taste more like refined red wheat; it is whitish in color and does not taste bitter.

White whole wheat has almost the same nutrient content as red whole wheat. However, soft white whole wheat has a lower gluten content and contains a lower protein content (between 9% and 11%) when compared with harder wheats like red (15–16% protein content) or golden wheat.

Looks like lower gluten and protein contents.  I can live with that for the improved texture!

Have you tried white whole wheat flour?  Can you find it at your store?  (I can’t find it at WalMart yet, just Dillons.)  If you have any nutrition information or experience with it, do share! (As far as I’m concerned, unless someone tells me differently… white whole wheat flour is a Finer Thing!)

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Comments

  1. We use White WHole Wheat 100% of the time too. I think all whole wheat is just too dense for most things. By the time you mix in the regular all purpose I figure the nutritional content is lowered to whatever you’d have with white wheat, but I only have to buy and store one kind. We love it! When I ate one of my white wheat snickerdoodles side by side with my mom’s fully all purpose flour snickerdoodles hers had a lighter texture for sure, but they weren’t necessarily better.

    • Yes! I enjoy the texture. Maybe not as fluffy, but all white is just too “airy” for me. Like there’s no substance in it.

  2. Thank you, I can’t wait to get to Dillons & buy some! I love baking with white whole wheat, but I thought the only way I’d be able to is to get my own grinder. My mom used to grind it from berries…. years ago. I’d gotten away from it & use a mix of unbleached & whole wheat, but would love to go back to white whole wheat! I hardly ever shop anywhere except the commissary, so never thought to look at Dillons for it. Thanks again!

  3. How would you (Amy or other commenters) say it compares to white flour, especially in sweet things like cookies, cakes, or pancakes? How about in bread?

    I’ve tried to like whole wheat flour, but I just don’t, even in fairly small proportions. Both the flavor and texture turn me off. Can you tell the difference between this and white flour? I would love to find something healthier than white that I would actually enjoy eating.

    Thanks so much.

    • I haven’t tried it in my cookies or cakes yet, but I serious LOVE it for my pancakes and waffles. They are still light and fluffy, but with a little more substance, if that makes sense. My suggestion would be to start with a 4 to 1 ratio of white to white whole wheat and then gradually go 1/2 and 1/2 and just keep increasing the white whole wheat as your taste buds allow. 😉 I truly do love it! (No way could I do all regular whole wheat with pancakes and waffles.)

  4. I love to use White Whole Wheat Flour. You can also get it at Trader Joe’s! I made biscuits with it a few weeks back and they turned out great. I guess the consistency is somewhere between the white and regular whole wheat. I also buy white whole wheat bread and the kids love it.

  5. Is it like whole wheat pastry flour? It is lighter than whole wheat…but it doesn’t say “white whole wheat”.

    • Hopefully someone else can answer this one, because I’ve never used whole wheat pastry flour, so I have nothing to compare it to…

  6. kathleen says:

    I have not tried the flour yet but we are hooked on white whole wheat bread (at bj’s) . I had 2 of 4 that would eat whole wheat bread. When I found this everyone loved it. Even dad and he’s the pickest! I will have to look for the flour and start using that.

  7. Any idea the difference in price?

    • I can’t even remember what I’ve been paying for it. I know… that’s terrible. Let’s see. A 5 pound bag of unbleached is usually $1.99. I want to say the white whole wheat is closer to $3.00 or $3.25 maybe. I’ll have to pay attention next time I buy it!

  8. Amy, just wanted to say it’s also a finer thing to find a “store brand/off brand” of white whole wheat. Where I live I only find “name brand” white whole wheat flour, unless I get it at the Winco Foods in bulk and even then I think it says Bob’s Red Mill brand. We all know that in most cases the store brand is cheaper so I think you’ve found yourself a great deal. While I’ll still be paying more for name brands unless on sale, which is rare for this flour in my stores.

  9. We love the white whole wheat! Ours is Kroger brand too. I haven’t found it anywhere else yet. I’ve been making honey whole wheat bread with this flour, and we all like it. I don’t care for the taste of whole wheat in most things, even though I know its better for us. This is a wonderful compromise.

  10. I was buying this same flour for awhile but found that it didn’t bake as well . I bought Hudson Cream whole wheat flour (made here in Kansas) on a whim one day and like the texture and appearance of it better. The price is about the same (or maybe lower) than the kroger white whole wheat. I think the kroger may be made with the soft white wheat and I know the Hudson Cream is made with hard white wheat.
    That’s my 2 cents

  11. Heather says:

    I use the white whole wheat by King Arthur. Our local Wal-Mart sells it as well as our Kroger’s. It sells for less than $2.75 per bag. I honestly haven’t baked with it often but have enjoyed the taste/texture of the bread I’ve made with it.

  12. Thanks so much for taking the time to post this!! VERY interesting. I will keep my eyes open for it. I am not very hopeful though since my local chain is not that great. I laughed so hard when you commented that Trader Joes is opening 223 miles from you!! So funny. Mine is about a 1/2 hr away and I consider that too far too. I hope to try this some way, some how! Thanks!

    • Don’t be afraid to ask your local store to order it for you. I’ve heard some places are very receptive to suggestions like that!

  13. Kristen says:

    I found some at Wal-Mart, as well as at our regional grocery store. They both carry Eagle Mills brand, priced right around $3.00. I also found King Arthur but it was close to $5.00!

    • $3.00 is a good price. Our Walmart doesn’t have much of a variety. I wonder if they take requests? Might have to try that!

  14. I use Eagle Mills Ultragrain flour which is a blend of white flour and whole grains – it has 9 grams of whole grain per serving. Is this the same as what you are using? I love it! I get 20 lbs of it at Costco. I think it is around $8 for that, but I definitely need to check the price.

    • I only have access to Kroger brand white whole wheat, but your flour blend sounds great!

      • CNauman says:

        Unfortunately, ConAgra is the producer of the highly touted “Ultragrain.” It’s distributed to grocery stores all over the nation for sale under the store brand label. Despite what ConAgra’s website claims, Ultragrain is not “natural” nor is it GMO free. It is a highly modified hybrid crop— one I would stay far away from! White whole wheat with the same nice properties as Ultragrain can be found from many producers that are far more dedicated to health and nutrition. ConAgra leads the pack when it comes to GMOs, hybridization and selling products which are deceptively disguised as “natural.” I have nothing against white whole wheat, but I do stay far away from ConAgra. I urge anyone who is health conscious to do the same.

        • I don’t know what “ultragrain” is, but since I’ve been buying my white whole wheat organic from Azure Standard since October, I’m gonna feel good about that and keep on cookin’. 😉

        • Kristen says:

          That’s a bummer to hear about the ConAgra ultragrain flour. I also have been buying it at Costco and will need to rethink that in the future. 🙁

        • I would like to know where you got the information that the ConAgra brand is hybrid, and genetically modified. Their website seems to specifically challenge that. I just bought this product as well, and can’t seem to find any information that supports your claim. If it’s true, I would like to read the information.

          http://www.ultragrain.com/faqs.jsp

  15. I buy mine at Trader Joes…I have found it other places but don’t remember where. I’m sure Whole foods has it. I used to buy it years ago from a Natural food co-op. I use it in everything, the only thing I’ve had a totally disaster was making gnocchi, too much gluten. Much more versatile that regular Whole wheat, it’s like AP Whole Wheat….

  16. I’m trying to make partial whole wheat pizza dough. I used 1 cup of whole wheat flour and 1 1/2 cups white whole wheat flour plus a water/yeast mix with 1 T olive oil in it. The dough is very dry and heavy and it is not flexible. Can anyone help me with the ingredients? Is white whole wheat unbleached flour (King Arthur) the same as unbleached white flour?

  17. Is unbleached white flour milled with 100% wheat flour (King Arthur) the same as unbleached white flour milled from wheat (King Arthur)?

    My pizza dough is dense,heavy and has very little elasticity. I used 1 cup unbleached whole wheat flour, 1 1/4 cups white unbleached flour, yeast with 2/3 cup water plus 1 T olive oil.

    Can someone help me, please??
    Joyce

    • I’ve never used King Arthur before, so I’m not much help. So sorry you had trouble with it! If you’re willing to try again, I would maybe try white whole wheat flour for a lighter texture.

  18. hello
    I am wondering if you have checked on wither dillons flour contains e920 or any other additives from animal source? some flours have e920, which is from animal and human hair, added at the mill when milling the flour for easier handling when in dough state.

    thanks
    Pat

    • I have not, only because shortly after writing this post Azure Standard started coming to my area, so now I get all my white whole wheat and whole wheat pastry flour from them. So glad!

      • Amy, can you explain the difference between whole wheat pastry flour & white whole wheat flour? I made my first order with azure standard and I thought I was getting white whole wheat flour and I ended up with whole wheat pastry flour. Now I have 25 pounds and I have no idea what to do with it. It doesn’t work in bread 🙁

        • Ugh! Yes, I’ve experienced that accidental FAIL too. I *think* the difference is that the pastry flour doesn’t have the gluten that the other flour has. I still buy the 25 pound bags of each of them. The pastry flour works great for muffins, biscuits, pancakes, waffles, etc. but not bread. 🙁

          • I need to clarify. It’s NOT gluten-free, but it doesn’t have the same rising properties as the other flour.

          • Thanks Amy! Thankfully, we eat more muffins, biscuits, pancakes, waffles, etc than bread around here, so it will get used anyway! Thanks for helping me & answering so quickly! I love your blog. =)

  19. Is white whole wheat flour unbleached?

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