What's the ratio for flour using White Whole Wheat flour vs. All Purpose flour?
substituting whole wheat for AP flour
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You can usually replace 1 cup of AP with 1 cup of WW or WWW without changing the recipe. If you replace more than that, you will need to a bit of extra liquid. For me, that usually works out to about 1 Tbsp for each 2c WW flour. Others say 1 Tbsp liquid per each 1cup WW flour. Start with the amount of liquid the recipe calls for, then add more as needed. If you replace more than 1 cup of AP flour you may also need some vital wheat gluten. If you are looking to replace a lot of the AP flour with WW, I would search out another recipe with a higher wheat percentage and try that first so you can see how the dough should be. KAF & PR have good recipes for WW breads. Jan
If you wish to substitute White Whole Wheat or Whole Wheat for the All-Purpose called for in a recipe, we suggest not surpassing 1/2 AP and 1/2 WW or WWW for the recipe, at first. Whole Wheat flours absorb more liquid than All-Purpose, so they do not substitute equally. Not to mention that they have different protein contents and flavor profiles, which will effect the outcome of the resulting texture and consistency. When substituting, we have found that per each cup of AP you are replacing with WW, you will need to add about 1 tablespoon extra of the liquid called for in the recipe. Hence why we suggest starting off 1/2 and 1/2 at first, so you can better maintain the moisture content and flavor difference. Depending on the recipe, this works great (breads and quick breads) or can be slightly more difficult (cakes and pastries). Please don't hesitate to contact us on the Hotline, or throw us a line in our Chat for more troubleshooting on certain recipe substitutions with these flours! -Jessica
I am trying to make this cake with whole wheat flour instead of Ap since my parents are becoming very health concious and I have no idea what the right ratio would be. I would appreciate it if you had any ideas for me to try
This is going to be an experiment. For a cake, I suggest using Whole Wheat pastry/Graham flour.
I suggest beginning with 1 3/8 cup of WW Pastry flour, reducing 1/8 cup to accommodate the bran.
Or you might use this recipe as a jumping off point. it is already figured for all WWW:
Frank @ KAF.