I prefer to use only whole wheat flour for baking and cooking. In fact, that’s the only flour in our house these days. Recently, I was working on a new muffin recipe. The original recipe called for a mixture of whole wheat flour and all-purpose flour. In the past, I’ve tried just subbing the whole wheat flour, but my results weren’t always pretty. I wound up with muffin-shaped bricks. Dense. Dry. Edible, but not fun to eat.
So I did some research and testing on baking with whole wheat flour. Here’s what I found:
- You have to increase the liquid, just a bit. For example, I increased it by about 25 %. It’s easy. If the recipe calls for 1 cup of liquid, you will need to add another 1/4 cup. So the total liquid would be one and 1/4 cup.
- You need to double your leavening. This will be either your baking powder or baking soda. Just add twice as much.
- Mix the ingredients well. Many muffin & quick bread recipes say to mix only slightly. I’ve found that whole wheat flour requires a little more mixing.
Have you tried this? Did it work for you? If not, contact me. I’m happy to help with the conversion.