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Any ideas? I don't really like whole wheat pasta, bread, etc. I grew up on whole wheat bread so I'm kind of used to that, but the pasta... bleh! LOL How can I make myself like it? I guess I should try mixing 1/2 regular with 1/2 whole wheat or something. Does anyone have a good MILD wheat recipe for whole wheat bread in a bread machine? The whole wheat recipe that came with my machine is nasty, way too thick and tastes like molasses. Also, does anyone know anything about "white whole wheat flour" it says 100% of the wheat germ and bran, just a milder taste - now how do they do that, and is it as good for you? Its King Arthur brand or something. Any tips for me? Thanks!
 

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I don't like it either <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/bag.gif" style="border:0px solid;" title="Bag">: I make homemade ravioli and sometimes homemade fettuccine and you can throw a little wheat flour in it. But I can't do the whole wheat. I usually add spinach and that's super healthy.<br><br>
But then again I'm fine with other flours and. I guess it's just where you stand on the issue. I'm perfectly ok with eating white flour sometimes. but I make homemade bread out of it and it's Bob's Redmill, not the bleachy looking stuff.
 

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I have used the King Arthur brand white whole wheat flour. It does have a milder taste and I just substitute it for AP flour in a lot of recipes. I don't use it for much myself (I like whole wheat, and I can get freshly ground flour locally, which I love), but I do use it when I bake for my bf, who hates all things whole wheat. He doesn't seem to notice the difference. I can't speak to how healthful it is compared to regular whole wheat flour, but I would think that it's better than just AP flour, so it's definitely a good start.
 

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<div>Originally Posted by <strong>NannyL</strong> <a href="/community/forum/post/7313703"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I have used the King Arthur brand white whole wheat flour. It does have a milder taste and I just substitute it for AP flour in a lot of recipes. I don't use it for much myself (I like whole wheat, and I can get freshly ground flour locally, which I love), but I do use it when I bake for my bf, who hates all things whole wheat. He doesn't seem to notice the difference. I can't speak to how healthful it is compared to regular whole wheat flour, but I would think that it's better than just AP flour, so it's definitely a good start.</div>
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I love this stuff. I haven't found any whole wheat recipes I love for baking bread and rolls at home, so I was using part AP flour in my recipes. But today I made my favorite honey yogurt rolls with all white whole wheat, and they came out terrific. From what I've read, the nutritional content seems to be the same, just the color and consistency are different. I find that kind of hard to believe, actually, but I did some research on it awhile back and that's what I read. I'll check again and post any decent links.<br><br>
ETA: Here's something that may offer more info.<br><br><a href="http://www.azcentral.com/health/diet/articles/0510wheat.html" target="_blank">http://www.azcentral.com/health/diet...0510wheat.html</a><br><br>
Lots of the links I found were directly from the sellers of the products themselves, I couldn't find much that was "unbiased." Even so, I think it's a pretty reliable healthy option.<br><br>
Oh, and about the WW pasta, the only way I can stomach it is with butter or EVOO and a sprinkle of salt or parm. cheese. My girls eat it that way no problem, but I can't stand it with tomato sauce or cheese on it. It sucks up a lot of excess liquid, so it doesn't taste the same to me with sauce on it! However, I once saw someone post here saying that she didn't think WW pasta was worth the effort because it was so processed that it probably had little added nutritional value anyway. She would just add ground wheat germ (I think it was wheat germ) to her tomato sauce to up the fiber and nutritional value, and no one ever noticed any difference.<br><br>
We do eat it pretty regularly, but just as a sort of "better safe than sorry" kind of thing, because the kids don't really like tomato sauce anyway. I rely on my baking and fruits and veggies for fiber etc. HTH!
 

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<div>Originally Posted by <strong>mercy589</strong> <a href="/community/forum/post/7311709"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Any ideas? I don't really like whole wheat pasta, bread, etc. I grew up on whole wheat bread so I'm kind of used to that, but the pasta... bleh!</div>
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I could never adjust to whole wheat pasta. I buy the Barilla Plus brand now, it has chickpeas and lentils in it so it's high in protein, but it doesn't taste like whole wheat pasta at all, it's really good stuff.
 

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I have only ever found one good use for whole wheat pasta. It tastes okay if you use it to make some kind of 'macaroni & beef' dish (read: macaroni & ground-veggie-beef) or use it & top it with chili (sorta the same thing). Having it with/cooked with the tomato-based-sauce in dishes like this seems to help alot.
 

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My dh realy didn't to ww pasta but I kept trying diferant brands and styles to see it I could find one that was better. This last time I ended up getting spagettini, the thiner pasta. He said he didn't mind that one as much. For him it's more about the texture than the taste so I don't know if that will help you or not.<br><br>
Personally I love ww. I think it tastes kind of nutty and find white flour things bland and pasty.
 

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Discussion Starter · #9 ·
Thanks, I'll look into those ideas and keep trying. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1">
 

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The chef at my local grocery store gave me a complimentary box of Gio Russo w/w thin spaghetti, and it's even better than Bio Naturae.
 

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Some whole wheat pasta isnt good IMO.<br><br>
I buy elbows and spaghetti from Azure not sure the brand maybe Garden Time? Anyway its good.<br><br>
I love how ww pasta fills us up.
 

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The best way for me was just to do it. Just eat it. I didn't like it at first but now I prefer it, and the more you try the more likely you will find a brand that you like best.
 

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Has anyone tried the ww bread recipe on the back of the ww King Arthur Flour bag? I went to one of their cooking classes/demonstrations and they gave out samples of it, freshly baked. Very yummy! I intend to make it (subbing organic ww flour for conventional ww). Normally when I make bread I use half ww, but these samples with all ww.... Yum!<br><br>
We do ww pasta. Some of the commercial brands are nasty. The bulk foods section in our local grocery store carries an organic ww lasagna pasta. It is really good! And I find that it fills us up faster too!<br><br>
I agree with pp... Bionaturae brand is really good too.
 
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