Using whole wheat flour???

circusmom
circusmom Posts: 662 Member
edited September 28 in Recipes
Has anyone done any baking with ww flour?? I have a zucchini bread in the oven and it's not lookin' so good! The batter was more like a dough.
I followed the directions the only exception is I used half white all purpose flour and half wheat.
Any help would be welcomed!!!!

Replies

  • JennMuc
    JennMuc Posts: 70
    I'm not a big baker but I do use 1/2 white 1/2 wheat when I do...I've been substituting wheat (and sometimes wheat germ) in other recipes too and don't notice a difference at all (aside from the darker appearance).
  • CakeFit21
    CakeFit21 Posts: 2,521 Member
    Yes, baked goods using WW flour will generally be denser than all white flour. It will still taste good, but the texture will be different than what you are used to. You may need to continue playing around with the flour ratios until you find one that suits your needs. A lot of times using a recipe that had something like buttermilk or yogurt will help the texture as well.
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