Unbleached White Whole Wheat Flour

[rhiOrion]

I've been using King Arthur's unbleached white whole wheat flour for a little while now, and I love it. It seems to cook the same as regular white flour.

So what's the catch? What *is* unbleached white whole wheat flour? Anybody have a quick primer for me, because it seems like a big fat oxymoron!

I'm assuming that it's not as good for us as regular whole wheat flour, or else why wouldn't we be using it way more often in recipes?

But is it better than regular white flour?

Is it a good compromise between the two, especially in baked goods and if I don't want to have to keep 3 kinds of flour on hand all the time?

Somebody clue me in!

TIA!

[MoonStarFalling]

I'd really like to know as well. I don't trust it.

[Magelet]

it's awesome stuff. there are many different types of wheat. the most common is "red winter wheat". another type is "white wheat". I think it is the color of the grains themselves? or the stalks?

anyways, it really is whole grain flour, it is just from a slightly different breed. I suspect that it is less used partly because people might be suspcious that something is truely whole wheat when made from it and also because it is less common, and perhaps harder to grow?

I've never heard any reason not to use it.

[laohaire]

It's still white in the sense that the nutritious parts have been stripped out in processing.

However, they did not actually chemically bleach it pure white.

So it's still white. It is merely minus the extra step most flour gets, with a chemical that completely whitens it. Think of it as just one less chemical in your food I guess.

[CeciMami]

Being a lover of all things KAF, I'm interested in this question too and so, went to the website where they describe it: http://www.kingarthurflour.com/flour...eat-flour.html

They claim that it is milled from hard white wheat and that it has all the fiber and nutrition of traditional whole wheat but that it has a milder flavor and a lighter color. "nothing is added, nothing is taken away" is the quote.

It sounds good to me! We grind our own WWF here but use KAF AP flour as well, I may try substituting the white whole wheat for our AP flour and see how that goes!

[LemonPie]

Originally Posted by laohaire

It's still white in the sense that the nutritious parts have been stripped out in processing.

However, they did not actually chemically bleach it pure white.

So it's still white. It is merely minus the extra step most flour gets, with a chemical that completely whitens it. Think of it as just one less chemical in your food I guess.

I think you're talking about unbleached AP flour. The OP is talking about whole wheat flour milled from hard white winter wheat, as opposed to hard red winter wheat.

[MoonStarFalling]

I picked up a loaf of 100% whole white wheat bread at the store and it was light as air. Is this just as nutritious as regular whole wheat bread?