I am addicted to their whole wheat flour, and as I've started using it more and more, I thought having a "white" flour would be helpful.
Turns out - it's more than helpful! It's wonderful!
I'm using it in everything....
- to thicken soups, pot pies,
- to put into light-colored cookies
- to use in pancakes/waffles
- to use in french bread in place of some all-purpose flour
- to use in muffins
- to use in fococcia bread
- to use in apple crisp toppings
- in pizza dough!
Normally, I just use regular whole wheat flour to thicken our potpie, or soups, but the texture can be a dead giveaway that I used whole wheat. Now, I can use whole wheat - white whole wheat - without most people knowing! The texture of white whole wheat is very similar to all-purpose flour! Love it.
I'm enjoying making recipes like French Bread, healthier by adding white whole wheat in place of most of the all-purpose flour. This way, the foods still appear "white"!
I'm also trying recipes that I usually split 50/50 whole wheat/all purpose flour with this white whole wheat. So far, I'm enjoying the results -- I just need to add a bit more water; the white whole wheat is more absorbent than all-purpose flour, it seems.
Have you tried white whole wheat flour? Does anyone other than King Arthur make white whole wheat?
